Page 298 - Chocolate Cake Doctor

280 C H O C O L A T E A N G E L F O O D A N D C H I F F O N C A K E S
DEEP CHOCOLATE ALMON
DEEP CHOCOLATE ALMOND D
ANGEL ICEBOX CAKE E
ANGEL ICEBOX CAK
s I spooned into this cake
for my second helping, I
couldn’t decide what part
I liked best—the soft, torn
pieces of chocolate
angel food cake, or
the rich ice creams
soaked into them,
or the chocolate-
flavored whipped cream
smothering it all! This is a terrific
do-ahead company dessert, made
by layering and then freezing angel
food cake, ice cream, and whipped
cream. You can add a drizzle of
amaretto or other almond liqueur to
dress it up, and garnish it with
grated chocolate and toasted
almonds if you really want to im -
press. Or if you are impatient, simply
bake the cake—in a 13- by 9-inch
pan, not a tube pan—and frost it with
the whipped cream topping, bypass-
ing the ice cream and the freezing.
It’s delicious that way, too.
SERVES: 16
PREPARATION TIME: 10 MINUTES
BAKING TIME: 35 TO 40 MINUTES
ASSEMBLY TIME: 30 MINUTES
CAKE:
1 package (16 ounces) angel food
cake mix
1 ⁄4 cups water
1
1 ⁄4 cup Dutch-process unsweetened cocoa
powder
1 ⁄2 teaspoon pure almond extract
FILLING:
1 pint chocolate almond ice cream
1 pint vanilla ice cream
2 tablespoons amaretto (optional)