Chocolate Cream Angel Food Cake

Chocolate Cream Angel Food Cake is a cake recipe built around Angel Food cake, heavy whipping cream and powdered sugar. Plan on 10 -12 servings and about 20 minutes.

• Yield 10 -12 servings
• Ready in 20 minutes

Ingredients

• 1 Angel Food cake (baked and cooled completely)
• 3 cups heavy whipping cream
• 2/3 cup powdered sugar
• ½ cup cocoa
• 1/2 cup toasted (slivered almonds)

Instructions

1. In a large glass bowl, beat the heavy whipping cream until it begins to thicken. Carefully add the powdered sugar and cocoa gradually and continue whipping. The cocoa will look like it is separating and lumpy but continue to beat until stiff peaks form and by then, the cocoa should be evenly combined. (If you are worried about lumps you can sift in the cocoa and powdered sugar with a fine mesh sieve.) The frosting should be thick and spreadable – but not overly whipped or it will look a bit curdly. Just beat to stiff peaks.
2. When the angel food cake has been baked and cooled completely, follow the pictures below and cut the cake in half to form two round circles. Lay the top half to the side and gently remove pieces of the angel food cake to form a ditch in the bottom portion of the cake (taking care not to dig all the way to the bottom of the cake, you want a layer of cake on the bottom underneath the ditch). Spoon frosting into the ditch you made and lay the top circle of cake back on top. Frost the sides, top and middle of the cake. Top with toasted almonds.
3. Refrigerate until time to serve. A serrated knife works best to cut the cake into slice

Cool the layers before you stack them.