CHOCOLATE ANGEL FOOD CAKE WITH CHOCOLATE WHIPPED CREAM FROSTING AND CHOCOLATE LEAVES

                     

CAKE WEEK continues!  Today’s recipe is my Mother’s recipe for Chocolate Angel Food Cake with Chocolate Whipped Cream Frosting-----AND  Chocolate leaves!!

It is not as daunting as it may sound –it just takes a bit of time.  I hope you enjoy making this with and for your family.   They will love it!

Ingredients:  for the cake

1 box of angel food cake----cake mix

¼ cup cocoa

2 t. vanilla

1 t. almond flavoring

Instructions:

*Follow the directions on the box except:

--add cocoa to the mix

--use lukewarm water instead of cold

--remove 3 teaspoons of the water and replace with 2 t. vanilla and 1 t. almond flavoring

*Bake according to the directions on the box.

*Cook cake completely (upside down)

Ingredients:  for the frosting

1 and ½ cups heavy cream

½ cups sugar (I use powdered sugar)

¼ cup cocoa

½ t. salt (I use ¼ t.)

1  t. vanilla

Instructions: My Mother combines the ingredients in the mixing bowl and then places the bowl in the refrigerator for 1 hour to chill.

*Using an electric mixer at top speed, combine the ingredients and beat until stiff peaks form.

*Spread the frosting over the top and sides of the cake.

*Store the cake in the refrigerator.

*Garnish with chocolate leaves if desired.

Ingredients:  for chocolate leaves

1 cup semi-sweet chocolate chips

1 T. Crisco

Instructions:

*Wash and dry mint, lemon, rose or sasanqua leaves, set aside (upside down) onto parchment paper.

*In a small saucepan or double boiler, melt the chocolate chips and Crisco.

*Brush the chocolate sauce onto the underside of each leaf.

*Refrigerate until chocolate is set (about 10 minutes).

*Remove from refrigerator and apply a second coat of chocolate to each leaf.

*Refrigerate again until second coat is set.

*Gently peel each leaf away from the chocolate, cover and refrigerate until ready to use.

*Decorate the top of your frosted cake as desired.