Angel Food Cake with Chocolate Whipped Cream Frosting
I enjoy angel food cake now and then, usually with fruit or berries spooned on top. However, when served with this frosting, it is truly heavenly. Because of the whipped cream, the cake must be stored in the refrigerator. As for the cake itself, make your own using the recipe in the similar and related recipes links or purchase a good cake from a bakery for a quick and easy dessert for a busy weeknight or elegant entertaining.
- One 10-inch angel food cake, store-bought or homemade (see recipe in similar and related links)
- 2 cups heavy whipping cream, chilled
- 1/2 cup confectioners' (powdered) sugar
- 1/4 cup unsweetened cocoa
- 1 teaspoon vanilla
Mix confectioners' 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 tablespoons at a time, into the cream and continue beating until stiff peaks form. Fold in the vanilla. Frost cake and refrigerate until serving.
Notes: This frosting recipe can be used with any relatively light cake. If you know you have more cake than needed, a dollop of whipped cream can be spooned on top of cake slices rather than used as a frosting and the leftovers refrigerated separately. For an added touch, garnish cake with raspberries, strawberries or chocolate shavings.