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
Total TimePrep: 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.
Nutrition Facts1 piece: 175 calories, 15g fat (9g saturated fat), 54mg cholesterol, 33mg sodium, 10g carbohydrate (8g sugars, 1g fiber), 1g protein.
Originally published as Chocolate Whipped Cream Angel Food Cake in Country Woman March/April 1991