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Chocolate Whipped Cream Angel Food Cake

 Chocolate Whipped Cream Angel Food Cake
To make a plain angel food cake extra special, try adding this whip cream mixture to the inside of cake. It is so fluffy and delicious.—Mary Beth Jung, Hendersonville, North Carolina
12 ServingsPrep: 25 min. + chilling


  • 1 pint heavy whipping cream
  • 6 tablespoons baking cocoa
  • 6 tablespoons sugar
  • 1 prepared angel food cake (8 to 10 ounces)


  • In a 1-1/2-qt. bowl, combine cream, cocoa and sugar; stir until well
  • mixed. Refrigerate 8 hours or overnight. With an electric mixer,
  • beat the cream mixture on low speed until frothy; increase speed to
  • high and beat until stiff. Using a serrated knife, split cake into
  • two horizontal layers. With the tines of a fork, remove a portion
  • from the cut sides of the top and bottom layers to form a tunnel
  • when the layers are place together. Frost entire cake with remaining
  • whipped cream. Chill. Cake may be prepared a day ahead. Yield: 12
  • servings.
Nutritional Facts: 1 serving (1 piece) equals 175 calories, 15 g fat (9 g saturated fat), 54 mg cholesterol, 33 mg sodium, 10 g carbohydrate, 1 g fiber, 1 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.