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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Quick and easy says it all and light as a cloud.Many many variations can be thought of to change the taste of this cake. Ingredients:
2 cups whipping cream |
1/2 cup sweetened cocoa mix |
1 (7-ounce) can almond roca candy(or almond candy of your choosing) |
1 (10-inch) angel food cake |
Directions:
1. Place the whipping cream in bowl of an electric mixer and whip on low speed.
2. Slowly sprinkle in the cocoa mix and whip until stiff peaks form.
3. Unwrap the candy and place it in a heavy plastic or paper bag.
4. Put the candy in the freezer for 15 minutes.
5. Roughly crush the candy with a hammer or mallet.
6. Slice the cake in half to make 2 layers. Put about 3/4 inch of the cocoa cream on the cut layer and sprinkle generously with the crushed candy.
7. Replace the top half and frost the cake with at least a 1/2-inch-thick coating of the cocoa cream.
8. Press the remaining candy over the top and sides.
9. Wrap lightly with plastic wrap and refrigerate for at least 4 hours before serving.
10. For easier slicing, after this initial chilling, freeze the cake for at least 1 day.
11. It will then slice like an ice cream cake.
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