ANGEL FOOD CAKE WITH CHOCOLATE WHIPPED CREAM FROSTING

FROSTING YIELDS 4 CUPS

Angel Food cake is not my favorite but, when this frosting is added, it is truly heavenly. Actually, the frosting can be used with any light cake. Because of the whipped cream, the cake must be stored in the refrigerator. As for the cake itself, make your own, see Ruth's Angel Food Cake, or purchase a good cake from a bakery.

INGREDIENTS

1 10-inch Angel Food cake

2 cups heavy whipping cream, chilled

1/2 cup confectioner's sugar

1/4 cup unsweetened cocoa

1 tsp vanilla

Mix confectioner's sugar and cocoa in small bowl with whisk. In a chilled mixer bowl, beat the whipping cream with chilled beaters until soft peaks form. Gradually sprinkle the sugar/cocoa mixture, about 2 tbsp at a time, into the cream and continue beating until stiff peaks form. Fold in the vanilla. Frost cake and refrigerate until serving.

Note: For an added touch, garnish top and bottom edges of cake with raspberries or strawberries.

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