Best Chocolate Angel Ice Box Cake Recipes
CHOCOLATE ANGEL ICE BOX CAKE
recipe given to me by both my mom and a good friend in the 70's. A family favorite that I share only because it should be known by all! Cook time is the minimum time to refrigerate before serving. We like it most when it's made the day before!! (and since i usually serve this for a special occasion, that makes life easier!!)
Provided by nleewebb
Categories Dessert
Time 4h45m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 8
Steps:
- Line 9x3" loaf pan with plastic wrap by placing a 16" strip lengthwise and a 12" strip widthwise.
- Slice store bought Angel Food Cake into 1" slices. Set aside.
- Coarsely chop Chocolate Almond Bar(s) (enough to equal 6 ounces). Can use plain bar(s), but we like the texture and flavor of chopped almonds in the finished cake.
- Place in double boiler with semi sweet chocolate chips, have water below at a strong simmer.
- Stir chocolate constantly until melted and mixed thoroughly.
- Using stand mixer, whip egg whites until stiff.
- In separate bowl, with clean beaters, whip one 1 cup cream, until thick. Set aside. (Save remaining cream until following day.).
- In separate bowl, beat egg yolks til thick (about 5 minutes).
- Slowly stream melted chocolate into egg yolks, beating thoroughly. Set aside.
- Carefully fold stiffly beaten egg whites into Chocolate mixture. Then fold in Whipped Cream.
- Line bottom of loaf pan with angel food cake slices.Place heaping spoonful of chocolate/cream mixture, fully covering cake slices. Place angel food slices over, layering with chocolate cream mixture, ending with cake slices.
- Fold plastic wrap over securely.
- Place in refrigerator for at least 4 hours; overnight is preferred.
- Prior to serving, whip remaining cream until stiff, adding confectioners' sugar and vanilla.
- Remove chilled cake from loaf pan. Remove one layer of plastic wrap. Use other layer to place cake on serving plate, removing wrap carefully. Frost with whipped cream. Can decorate with shave chocolate or drizzle with melted chocolate. Slice into 12 servings, about 1/2 thick.
- Cover and refrigerate any leftover cake.
Nutrition Facts : Calories 432.4, Fat 25, SaturatedFat 14.6, Cholesterol 98.5, Sodium 296.5, Carbohydrate 49.1, Fiber 1.8, Sugar 31.2, Protein 7.2
EASY CHOCOLATE ICEBOX CAKE
People are very impressed when they eat this, because the cookies get soft and meld together with the cream. They think that somehow you made really thin strips of chocolate cake, and they can never figure out how you got them to stand up. Best if you make it the day before.
Provided by isobel
Categories Desserts
Time 8h30m
Yield 8
Number Of Ingredients 6
Steps:
- Beat 3/4 cup cream in a chilled glass or metal bowl using an electric mixer until soft peaks form. Spread a long rectangular layer of whipped cream, about 10 inches by 2 inches, onto a serving plate.
- Pour sherry into a flat-bottomed bowl. Dip a wafer cookie quickly into the sherry, spread one side of it with whipped cream, and stand it up on the layer of cream on the serving plate. Position a glass or can to hold the cookie up on the plain side, if necessary.
- Repeat, spreading cream on one side of a cookie and placing it next to the cream-covered side of the previous cookie. Continue until all cookies are used. Cover the cake with aluminum foil and refrigerate 8 hours to overnight.
- Unwrap the cake. Beat remaining 3/4 cup cream in a chilled glass or metal bowl using an electric mixer until soft peaks form. Cover the cake on all sides with whipped cream. Sprinkle with grated chocolate and almonds.
Nutrition Facts : Calories 316.6 calories, Carbohydrate 27.3 g, Cholesterol 62.1 mg, Fat 21.8 g, Fiber 1.2 g, Protein 3.3 g, SaturatedFat 11.9 g, Sodium 290.5 mg, Sugar 10.2 g
CONTEST-WINNING CHOCOLATE ANGEL FOOD CAKE
When I take this different kind of angel food cake to church bake sales, it goes before I can get it on the table! I've always enjoyed cooking, especially baking. My other hobbies are embroidery, counted cross-stitch and taking care of my flowers and garden (I love to can). My husband and I are retired to our farm home; we have three sons, all grown, and four grandchildren.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift the flour, 3/4 cup plus 2 tablespoons sugar and cocoa three times. Set aside. , Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time. Mixture will be thick. , Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 40-45 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate. , For frosting, In a large bowl, beat cream until it begins to thicken. Add the sugar, cocoa and salt; beat until stiff peaks form. Frost top and sides of cake.,
Nutrition Facts : Calories 344 calories, Fat 15g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 127mg sodium, Carbohydrate 48g carbohydrate (37g sugars, Fiber 1g fiber), Protein 6g protein.
CHOCOLATE ANGEL FOOD CAKE
Provided by Food Network
Categories dessert
Time 55m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Combine 1/2 cup sugar with the cocoa and flour and sift 3 times.
- In a clean dry bowl, whip the egg whites and salt until foamy. Add the cream of tartar and beat till soft peaks form. Add the 1/4 cup of the sugar and beat until stiff but not dry. They will be slightly glossy. Add the vanilla and fold in.
- Gradually fold in the dry ingredients. Spoon batter into an ungreased 10-inch tube pan and bake for 35 minutes. Cool upside down over a bottle. After the cake has cooled use a dull knife and go around the walls of the pan to loosen the cake. Turn it out and brush off any loose crumbs. Make the icing by whisking all the icing ingredients together. Drizzle cake with the icing and let set 1 hour before serving.
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