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

                       

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!   This was originally posted in June but thankfully my Mother found a glaring mistake.  I originally stated in the final instruction for the cake, to “cook” the cake upside-down.  It now reads, “cool cake completely (upside down) which I hope makes a lot more sense.  Thanks for your sharp eyes Mother—and readers, enjoy this re-post of a great recipe!

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.

*Cool 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.