Page 301 - Chocolate Cake Doctor

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 283

FROZEN CHOCOLATE E
FROZEN CHOCOLAT

NEAPOLITAN CAKE E
NEAPOLITAN CAK

t is 15°F outside as I am writing CAKE:
this recipe, and the instructions 1 package (16 ounces) angel food
cake mix
are making me colder. Brrr!
1
1 ⁄4 cups water
But this spectacular cake is
1 ⁄4 cup Dutch-process unsweetened cocoa
worth it—tall, bright powder
with ice cream
TOPPING:
inside, slathered
1 cup sliced almonds
with a sweetened
2 recipes Sweetened Cream (page 445)
whipped cream 1 teaspoon pure almond extract
frosting, and garnished with toasted
FILLING:
almonds and sliced strawberries. It
2 pints strawberry ice cream
may take a little extra effort, with all 1 pint vanilla ice cream
the in and out of the freezer to keep 1 cup fresh strawberries, stems left on

the ice cream solid, but you will 1. Place a rack one position lower than
enjoy it whether the weather is center in the oven, and preheat the oven
to 350°F. Set aside an ungreased 10-inch
warm or cold!
tube pan.

SERVES: 16 2. Place the cake mix, water, and cocoa
PREPARATION TIME: 10 MINUTES powder in a large mixing bowl. Beat with
an electric mixer on low speed for 30 sec-
BAKING TIME: 35 TO 40 MINUTES
onds. Stop the machine and scrape down
ASSEMBLY TIME: 2 HOURS
the sides of the bowl with a rubber spat-