ANGEL FOOD CAKE WITH WHIPPED CHOCOLATE FROSTING
This Angel Food Cake with Whipped Chocolate Frosting is light as a cloud. The frosting is made with freshly whipped cream and plenty of cocoa for a rich chocolate taste. This is a simple recipe my family has been making for decades.
Categories dessert
Time 1h5m
Number Of Ingredients 8
Steps:
- You can either make the angel food cake from a mix (you just add water), or purchase pre-made from a grocery store. A few notes on making angel food cake: you need to let it cool completely in the pan and you need to let it cool upside-down or on its side. My mother also told me not to use a silicone pan because the cake can't cool property in a silicone pan. Once the cake is completely cooled, remove it from the pan. Then using a serrated knife, cut the top off of the cake, starting from about 1 inch down from the top of the cake. See the photos and this is make much more sense. Then use the knife to cut out some of the inside of the cake. Next, make the frosting. Combine the whipping cream, sugar, cocoa, salt, and vanilla. Beat with a mixer until stiff. Fill the scooped out section of the cake with frosting and raspberries. Place the top back on the cake. Frost the cake! Top with toasted almonds with you like. Keep the cake chilled until you are ready to serve it.
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
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 servings.
Number Of Ingredients 4
Steps:
- 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 Facts : Calories 175 calories, Fat 15g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 33mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
HEATH BAR ANGEL FOOD CAKE WITH CHOCOLATE WHIPPED CREAM FROSTING
This was the cake we always had for birthdays when I was growing up. It has a rich chocolate whip cream frosting that has cracked up Heath Bars in it swirled on an Angel Food Cake. Don't skimp and use Cool Whip. The taste is not the same. This may be tons of calories, but after you try it, you will agree it is well worth it! Using a store bought Angel Food Cake makes this cake quick and easy, but if you can bake a good and pretty home made cake, nothing beats the flavor! The cooking time listed is only if you bake your own cake. I'd love to hear if your family loves it like mine does!
Provided by terriers2
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Brush excess crumbs off of the cake before frosting. (If you are in a hurry, using a store bought cake cuts the baking of this cake to 0, thus the cooking time is not necessarily accurate if you do not bake one).
- Whip the cream until it forms peaks that stand up.
- FOLD in the hot fudge topping, and cracked Heath Bars.
- Frost the Angel Food Cake with the above topping, including the inner circle.
- Refrigerate several hours to let it set.
- Enjoy!
HEATH BAR CAKE
Angel food cake with whipped cream frosting and a touch of Heath Bar come together to create a fluffy, airy crowd-pleaser.
Provided by amn10036
Categories Dessert
Time 1h
Yield 1 Cake, 6 serving(s)
Number Of Ingredients 5
Steps:
- Bake angel food cake as directed on box. Let cool upside down.
- To make frosting, in electric mixer, mix whipping cream until soft peaks form.Slowly add confectioners' sugar and cocoa powder. Once medium peaks form, remove from stand mixer and fold in Heath Bar crumbles.
- Note: I suggest taste testing the frosting after sugar and cocoa are added. Sweetness can be altered based on your preferences, but note that Heath bar crumbles will add some additional sweetness to frosting.
CHOCOLATE ANGEL FOOD CAKE I
This is a very moist and light angel food. A family favorite at my house.
Provided by Jane Hilton
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h30m
Yield 14
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a medium bowl, mix confectioners' sugar, cake flour, and cocoa. Sift together 2 times, and set aside.
- In a clean large bowl, whip egg whites, salt, and cream of tartar with an electric mixer on high speed until very stiff. Fold in white sugar 2 tablespoons at a time while continuing to mix. Fold in flour mixture, a little at a time, until fully incorporated. Stir in vanilla. Pour into a 10 inch tube pan.
- Bake at 325 degrees F (165 degrees C) for approximately 1 hour, or until cake springs back when touched.
Nutrition Facts : Calories 179 calories, Carbohydrate 39.8 g, Fat 0.3 g, Fiber 0.7 g, Protein 5.1 g, SaturatedFat 0.1 g, Sodium 100 mg, Sugar 28.7 g
TOFFEE ANGEL FOOD CAKE
Chopped toffee bits and whipped cream make the sweet flavor and light, moist texture of angel food even more indulgent. For best results, refrigerate the cake for at least an hour before serving. -Collette Gaugler, Fogelsville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes., Meanwhile, place oven rack in the lowest position and remove upper rack if needed. Preheat oven to 325°. Sift confectioners' sugar and cake flour together twice., Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add superfine sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently transfer to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest rack until top crust is golden brown and cracks feel dry, 50-60 minutes. Immediately invert pan; cool completely in pan, about 1-1/2 hours. , Run a knife around sides and center tube of pan. Remove cake to a serving plate. Using a long serrated knife, cut cake horizontally into 3 layers. In a large bowl, beat cream until it begins to thicken. Gradually add caramel topping and vanilla; beat until soft peaks form., Place 1 cake layer on a serving plate; spread with 1 cup whipped cream mixture. Sprinkle with a third of the chopped candies. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with remaining whipped cream mixture; sprinkle with remaining candy. If desired, sprinkle chocolate curls over top and around bottom of cake.
Nutrition Facts : Calories 315 calories, Fat 14g fat (9g saturated fat), Cholesterol 36mg cholesterol, Sodium 117mg sodium, Carbohydrate 44g carbohydrate (36g sugars, Fiber 0 fiber), Protein 5g protein.
CHOCOLATE-FILLED ANGEL FOOD CAKE
This decadent angel food cake has a secret tunnel of Amaretto-and-chocolate-flavored whipped cream and a luscious chocolate glaze. It's sure to impress. -Leah Rekau, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 325°. In a small bowl, mix flour and 3/4 cup sugar until blended., Add seeds from vanilla bean (or extract if using), cream of tartar and salt to egg whites. Beat on medium speed until soft peaks form. Gradually add remaining 3/4 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently transfer batter to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 45-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1-1/2 hours., For filling, in a large microwave-safe bowl, combine baking chips, 1/4 cup cream and amaretto; microwave on high for 60-90 seconds or until chocolate is melted, stirring every 30 seconds. Continue stirring until mixture is smooth and glossy; cool to lukewarm (90°), about 25-30 minutes., Meanwhile, run a knife around sides and center tube of pan. Remove cake to a serving plate. Using a serrated knife, cut a 1-in. slice off top of cake. Hollow out remaining cake, leaving a 1-in.-thick shell (save removed cake for another use). In a small bowl, beat remaining 3/4 cup cream until it begins to thicken. Add sugar; beat until soft peaks form., Fold whipped cream into lukewarm chocolate; spoon into tunnel. Replace cake top. Refrigerate, covered, at least 4 hours or overnight., For glaze, place baking chips in a small bowl. In a small saucepan, combine cream and sugar; bring just to a boil, stirring to dissolve sugar. Pour over baking chips; stir with a whisk until smooth. Stir in amaretto. Cool slightly, about 15 minutes., Unwrap cake; pour glaze over top, allowing some to drip down sides. Sprinkle with almonds.
Nutrition Facts : Calories 304 calories, Fat 15g fat (9g saturated fat), Cholesterol 31mg cholesterol, Sodium 79mg sodium, Carbohydrate 39g carbohydrate (31g sugars, Fiber 2g fiber), Protein 5g protein.
HEATH BAR FROSTING FOR ANGEL FOOD CAKE
This is a family favorite from DH's grandmother. It is fairly quick to make, and so yummy! ZWT 3: U.S. (Angel Food Cake popularized there) and Great Britain (toffee)
Provided by lucid501
Categories Dessert
Time 30m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 10
Steps:
- Scald milk in saucepan. Mix together sugar, flour, and salt. Pour milk over dry mixture and stir. Bring to a boil, stirring constantly until thick. Let cool.
- Cream butter and powdered sugar. Add cold boiled mixture and vanilla and mix well.
- Cut cake into 3 or 4 horizontal layers and spread on frosting, sprinkle with crushed Heath bars. Frost outside of cake if desired and sprinkle with more crushed Heath bars.
- Refrigerate until serving.
ANGEL FOOD CAKE WITH CHOCOLATE WHIPPED CREAM ICING
Provided by Judy Collins
Categories Cake Chocolate Dairy Dessert Bake Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield Makes about 5 cups
Number Of Ingredients 6
Steps:
- Whisk powdered sugar, cocoa powder, milk and cream of tartar in large bowl until smooth. Cover and refrigerate until well chilled, about 1 hour. (Can be prepared 4 hours ahead.)
- Using electric mixer, gradually beat cream into chocolate mixture. Continue beating until stiff peaks form. Place cake on platter. Spread top and sides of cake with icing. Slice into wedges and serve.
ANGEL FOOD CAKE WITH YUMMY CHOCOLATE WHIPPED CREAM ICING
This frosting adds so much to a plain Angel Food Cake. I have had good luck with both purchased cakes, cakes from mixes, or cake from scratch (really too much work when the mix is just as good). You could also use this on other cakes but is perfect with the lightness of Angel Food.
Provided by Kimke
Categories Dessert
Time 15m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients (except cake) on high with mixer until light and fluffy (5-10 minutes) Ice cake with frosting; You can cut the cake into 2 layers and also put frosting in middle.
- Especially good to put some toffee candy on top of the frosting in the center of the cake also.
ANGEL TOFFEE DESSERT
Turn four ingredients into a luscious dessert that keeps in the freezer for anytime entertaining.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h37m
Yield 16
Number Of Ingredients 4
Steps:
- Move oven rack to lowest position (remove other racks). Preheat oven to 350°F.
- Beat cake mix and cold water in extra-large glass or metal bowl on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10x4-inch angel food cake pan (tube pan). (Do not use fluted tube cake pan or 9x3 1/2-inch angel food pan, or batter will overflow.)
- Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 1 hour. Run knife around edges; remove from pan.
- Crush or finely chop candy bars; reserve 1/3 cup. Fold remaining crushed candy into whipped topping.
- Tear cake into about 1-inch pieces. Mix cake pieces and whipped topping mixture. Press lightly in ungreased 13x9x2-inch rectangular pan. Sprinkle with reserved crushed candy. Freeze dessert about 1 1/2 hours or until firm. Cut into squares or spoon into dessert dishes. Freeze any remaining dessert.
Nutrition Facts : Calories 210, Carbohydrate 34 g, Cholesterol 4 mg, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 280 mg
CHOCOLATE ANGEL FOOD CAKE
Make and share this Chocolate Angel Food Cake recipe from Food.com.
Provided by Mysterygirl
Categories Dessert
Time 1h5m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 375 degrees.
- Sift flour, cocoa and 3/4 cup granulated sugar together 3 times; set aside.
- Beat egg whites at low speed in a large mixer bowl until foamy, about 5 minutes.
- Add vanilla, cream of tartar and salt.
- Gradually increase speed to medium while beating in remaining 3/4 cup granulated sugar, 1 tablespoon at a time, 5 minutes.
- When sugar is incorporated, continue beating to stiff peaks, 2 minutes more.
- Sift one third of dry ingredients over whites; gently fold in with rubber spatula.
- Repeat process 2 more times.
- Pour batter into ungreased 10-inch tube pan.
- Cut through batter to remove air pockets.
- Bake 40 to 45 minutes, until top springs back when gently pressed.
- Invert and hang pan on neck of bottle to cool.
- To unmold, run a thin knife around side of pan and tube; invert pan.
- Turn cake upright onto serving plate.
- Garnish with confectioners' sugar, if desired.
Nutrition Facts : Calories 149.5, Fat 0.5, SaturatedFat 0.2, Sodium 152.6, Carbohydrate 32.8, Fiber 0.9, Sugar 25.3, Protein 4.7
CONTEST-WINNING CHOCOLATE ANGEL FOOD CAKE
When I take this different kind of angel food cake to church bake sales, it goes before I can get it on the table! I've always enjoyed cooking, especially baking. My other hobbies are embroidery, counted cross-stitch and taking care of my flowers and garden (I love to can). My husband and I are retired to our farm home; we have three sons, all grown, and four grandchildren.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift the flour, 3/4 cup plus 2 tablespoons sugar and cocoa three times. Set aside. , Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time. Mixture will be thick. , Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 40-45 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate. , For frosting, In a large bowl, beat cream until it begins to thicken. Add the sugar, cocoa and salt; beat until stiff peaks form. Frost top and sides of cake.,
Nutrition Facts : Calories 344 calories, Fat 15g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 127mg sodium, Carbohydrate 48g carbohydrate (37g sugars, Fiber 1g fiber), Protein 6g protein.
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