Do you want to know what I love about this cake so much? How easy it is to make! You don’t have to make an angel food cake from scratch if you don’t want to. You can purchase one from the store and call it good. However, I was feeling feisty the day I made this cake and decided I would make my own from scratch. I used my grandma’s SECRET recipe. So, ladies and gentlemen, do what tickles your fancy or what you have time for.
I think for the next church potluck I will be making the easier version of this cake to get it done faster 🙂
1 (.25 ounce) envelope Knox unflavored gelatin
1/4 cup cold water
1 (10-inch) prepared angel food cake
1 1/2 cups heavy cream
2/3 cup Domino sugar
1/3 cup unsweetened cocoa
2 teaspoons vanilla extract
In a small microwave-safe bowl, sprinkle gelatin over water; let stand 2 minutes. Heat in microwave on high power 40 seconds, then stir thoroughly until gelatin is completely dissolved. Let stand until cool and slightly thickened.
Place cake on a serving plate. Cut a 1-inch horizontal layer off of top of cake.
Without cutting through bottom of cake, make a vertical cut 1/2 inch from outside edge of cake all the way around cake. Then make another vertical cut (parallel to first one) 1/2 inch from inside edge of cake all around cake. Gently remove cake between 2 cuts, forming a trench, being careful not to tear bottom; reserve it for another use.
In a medium-sized bowl, with an electric beater on medium speed, beat cream until soft peaks form, then gradually add sugar and cocoa. Continue beating until mixture forms stiff peaks. Beat in gelatin and vanilla. Spoon mixture into hollowed out cake and replace top layer. Frost cake with remaining chocolate mixture. Refrigerate at least 1 hour before serving.
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Quick Tip: Serve this delicious cake with fresh strawberries or raspberries.