Angel Surprise Cake
Recipe from the 1971 edition of “Angels’ Food,” a fundraising cookbook overseen by East High PTA members Gloria Falkenberg and Dee Storer, as reported by Helen Dollaghan in the Dec. 19, 1971, edition of The Denver Post. This one will give them something to talk about at Thanksgiving. Makes 1 cake.
Ingredients
1 baked angel food cake (9 inches)
1 bar (4 ounces) Baker’s sweet chocolate (German’s)
3 tablespoons sugar
3 tablespoons water
4 egg yolks, beaten
4 egg whites at room temperature
Sweetened whipped cream, tinted desired shade with food coloring
Chocolate sprinkles
Directions
With a sharp, serrated knife, remove a 1-inch horizontal slice from top of cake. Cut a circular channel out of center of remaining cake, leaving one-inch “walls” on sides and bottom. Place cake on serving dish. Use cake pieces cut from channel to fill central hole left by tube pan. Melt chocolate in top of double boiler over hot water. Add sugar, water and yolks. Cook over boiling water, stirring occasionally, until thickened but not too stiff. Cool. Beat egg whites until stiff. Fold chocolate mixture into whites. Fill channel with chocolate mixture. Spread remaining chocolate mixture over entire cut surface. Replace top slice of cake. “Frost” cake with tinted whipped cream. Decorate with chocolate sprinkles. Freeze several hours or until firm. Cut in wedges. Let stand a few minutes to soften before serving.
