| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
St. Louis |
Post3 |
10 |
servings |
INGREDIENTS
| 1 |
pk |
Angel food cake mix -; (the kind with |
|
|
Both flour and egg-white packets) |
| 3 |
tb |
Good-quality unsweetened cocoa powder |
| 3 |
c |
Chilled whipping cream; divided |
| 1/3 |
c |
Granulated sugar; divided |
| 3 |
|
Squares Semisweet chocolate ; (1 oz) |
|
|
Nonpareil candies; for decoration |
INSTRUCTIONS
Remove and discard 3 tablespoons flour mixture from cake mix; replace with
3 tablespoons cocoa powder. Prepare and bake cake according to package
instructions. Let cool. In deep bowl, using electric mixer, beat 1 cup
cream until soft peaks form. Slowly add 2 tablespoons sugar; beat until
stiff. Meanwhile, melt chocolate in top of double boiler over hot, not
boiling, water. Let cool slightly. Remove cake from pan. Cut horizontally
into thirds with long serrated knife. Place bottom layer on cake plate.
Gently spread with half of whipped cream. Drizzle half of melted chocolate
over whipped cream. Repeat with second layer. Place third layer on top.
Whip remaining 2 cups cream until stiff, sweetening with remaining sugar as
above. Frost entire cake. Decorate with nonpareils. Refrigerate, uncovered,
until ready to serve. Yield: 10 servings.
Recipe Source: St. Louis Post-Dispatch - 11-30-1998 By Robin Benzle
Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net
Converted by MM_Buster v2.0l.
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