Chocolate Velvet Angel Cake

[Guest guest]

Chocolate Velvet Angel Cake

 

INGREDIENTS:

1 box angel food cake mix

1 cup semi-sweet chocolate chips

1 large package (8 ounce) cream cheese, softened

3/4 cup maple syrup

1/2 teaspoon powdered instant coffee

1/4 teaspoon salt

2 cups whipping cream

2 Tablespoons sugar

3 Tablespoons coffee liqueur

  Melted or grated chocolate, for decoration

 

TO PREPARE:

Prepare angel food cake batter according to package directions.  Pour

6 cups of the batter into ungreased 2-1/2 quart, round bottomed

ovenproof bowl.  Bake at 325 degrees for 30 minutes.  (Use remaining

batter for additional cake or cup cakes.)  When done, invert cake and

bowl on wire rack to cool.  After cake is cool, but before removing

from bowl, cut out center of cake, leaving a 1-1/2 inch thick shell. 

 

Loosen cake shell from sides of bowl, but do not remove; set aside. 

Melt chocolate chips over hot, not boiling, water.  Using electric

mixer, beat cream cheese at medium speed until light and fluffy. 

Slowly beat in maple syrup, instant coffee and salt.  Fold in melted

chocolate.  Whip 1 cup of the cream and fold in.  Pour into prepared

angel cake shell.  Cover with freezer wrap or heavy foil and

freeze. 

 

Remove cake from freezer at least 2 hours before serving time.  Let

stand at room temperature for 15 minutes; then loosen sides of shell

from bowl with a spatula.  Invert onto serving plate.  Sprinkle

liqueur over top of cake.  Whip remaining cup of cream, blend in sugar

and use to frost cake.  Decorate by drizzling melted chocolate over

cake, or sprinkle with grated chocolate.  Refrigerate until serving

time. 

 

This dessert may be kept in freezer up to a week.  (Cup cakes or loaf

cake made with extra cake mix batter may be filled by this same

method.  Bake cup cakes only 20 minutes.)

 

SERVINGS:  12 - 16

[Guest guest]

This recipe sounds wonderful - any ideas on where I could find a 2 1/2 qt

ovenproof bowl?

 

I'm definitely going to try this one, but will sub Frangelica (a hazelnut

liqueur) for the coffee-flavored one. I suppose you could use just about

any liqueur that would go with chocolate, right? LOL

 

Jeanne

[Guest guest]

Mmm yum frangelico, but is there a liqueur that *doesn't* go w/

chocolate? Would a casserole dish work if it was deep enough?

Otherwise, I see lots of big pyrex bowls at the thrift store when I go.

Peace,

Diane

 

, BJ <pinemeadows2 wrote:

>

> This recipe sounds wonderful - any ideas on where I could find a 2

1/2 qt

> ovenproof bowl?

>

> I'm definitely going to try this one, but will sub Frangelica (a

hazelnut

> liqueur) for the coffee-flavored one. I suppose you could use just

about

> any liqueur that would go with chocolate, right? LOL

>

> Jeanne

>