Publisher Photo
Publisher Photo
This no-bake refrigerated cake, featuring angel food cake and chocolate, was my grandma's recipe. It has been on our Christmas menu ever since I can remember. As a child, I would have easily bypassed the turkey to get to this heavenly dessert.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 35 min. + chilling
MAKES:
10-12 servings
TOTAL TIME:
Prep: 35 min. + chilling

Ingredients

  • 1 envelope unflavored gelatin
  • 2 tablespoons cold water
  • 2 squares (1 ounce each) unsweetened chocolate
  • 1/2 cup sugar
  • 1/2 cup hot water
  • 4 egg yolks, lightly beaten
  • 1 teaspoon vanilla extract
  • 2 cups whipping cream, whipped
  • 1/2 cup chopped almonds, toasted
  • 1 prepared angel food cake (10 inches)
  • FROSTING:
  • 1 cup heavy whipping cream
  • 1 tablespoon confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped almonds, toasted

Directions

In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is dissolved; set aside.
In a heavy saucepan over low heat, cook and stir chocolate, sugar and hot water until chocolate is melted. Remove from the heat. Stir a small amount of hot chocolate mixture into egg yolks; return all to the pan, stirring constantly. Cook and stir over low heat until thermometer reads 160°. Remove from heat. Stir in gelatin mixture and vanilla until smooth. Cool to room temperature. Fold in whipped cream. Stir in almonds.
Using a serrated knife, cut cake into cubes. Arrange a third of the cubes in a greased 10-in. tube pan with removable bottom. Spoon a third of the chocolate mixture over top. Repeat layers twice. Tap pan on work surface so chocolate mixture fills in spaces. Cover and refrigerate for 8 hours or overnight.
For frosting, in a mixing bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Carefully run a knife around edge of pan to loosen. Invert cake onto serving plate; remove pan. Frost top and sides of cake. Sprinkle with almonds. Store in the refrigerator. Yield: 10-12 servings.
Originally published as Chocolate Party Cake in Country Woman Christmas Annual 2002, p25

  • 1 envelope unflavored gelatin
  • 2 tablespoons cold water
  • 2 squares (1 ounce each) unsweetened chocolate
  • 1/2 cup sugar
  • 1/2 cup hot water
  • 4 egg yolks, lightly beaten
  • 1 teaspoon vanilla extract
  • 2 cups whipping cream, whipped
  • 1/2 cup chopped almonds, toasted
  • 1 prepared angel food cake (10 inches)
  • FROSTING:
  • 1 cup heavy whipping cream
  • 1 tablespoon confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped almonds, toasted
  1. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is dissolved; set aside.
  2. In a heavy saucepan over low heat, cook and stir chocolate, sugar and hot water until chocolate is melted. Remove from the heat. Stir a small amount of hot chocolate mixture into egg yolks; return all to the pan, stirring constantly. Cook and stir over low heat until thermometer reads 160°. Remove from heat. Stir in gelatin mixture and vanilla until smooth. Cool to room temperature. Fold in whipped cream. Stir in almonds.
  3. Using a serrated knife, cut cake into cubes. Arrange a third of the cubes in a greased 10-in. tube pan with removable bottom. Spoon a third of the chocolate mixture over top. Repeat layers twice. Tap pan on work surface so chocolate mixture fills in spaces. Cover and refrigerate for 8 hours or overnight.
  4. For frosting, in a mixing bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Carefully run a knife around edge of pan to loosen. Invert cake onto serving plate; remove pan. Frost top and sides of cake. Sprinkle with almonds. Store in the refrigerator. Yield: 10-12 servings.
Originally published as Chocolate Party Cake in Country Woman Christmas Annual 2002, p25

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