This is a print preview of "Chocolate Whipped Cream Cake" recipe.

Chocolate Whipped Cream Cake Recipe
by CookEatShare Cookbook

Chocolate Whipped Cream Cake
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  Servings: 12

Ingredients

  • 1 lg. angel food cake
  • 12 ounce semi-sweet chocolate chips
  • 2 T sugar
  • 1/2 stick butter
  • 4 large eggs, separated
  • 1 pkg. unflavored gelatin, sprinkled over 1/4 c. cool water to soften
  • 1 teaspoon vanilla
  • 4 half pints whipping cream
  • 1 c. finely minced pecans

Directions

  1. Heat chocolate chips, butter, sugar and vanilla over very low heat. Add in 1/4 cup hot water to gelatin, then add in to chocolate mix. Beat egg whites till peaks form. In a separate bowl, whip 2 cartons of whipping cream. Slowly add in chocolate mix into egg whites, mix in gently. Fold this mix into the whipping cream. Into a large tube pan, break 1/3 of cake into bite size pcs, alternating whipped cream mix and nuts. Makes 3 layers. Refrigerate overnight. At least 2 hrs before serving, invert cake and frost with remaining 2 cartons of whipped cream (don't add in sugar or possibly vanilla to whipping cream). Sprinkle pecans on top, and serve as elegantly as possible.