Chocolate Angel (aka Angel Chocolate)

  • About 3/4 of a standard angel food cake
  • 12 oz. semisweet chocolate bits
  • 2 tablespoons water
  • 4 egg yolks
  • pinch of salt
  • 1 teaspoon vanilla
  • 4 egg whites
  • 1 tablespoon sugar
  • 2 cups heavy cream
  • 1/2 cup chopped nuts
  1. Gently break the angel food cake into walnut-sized pieces.
  2. Lightly grease a 13×9″ pan.
  3. Melt chocolate bits with the water in a double boiler or over very low heat.
  4. Add the egg yolks, salt, and vanilla and stir well until as many lumps as possible are smoothed out.
  5. Beat egg whites with sugar until stiff, and fold in the chocolate mixture.
  6. Whip the heavy cream, and fold in the chocolate/egg white mixture.
  7. Fold in the nuts.
  8. Put half the pieces of angel food cake in the pan, cover with a layer of about half of the chocolate mixture. Repeat for the second layer.
  9. Chill 24 hours before serving.
  • This has been a standard Shoemaker Family birthday cake since the 1960’s.
  • No, we don’t cook the eggs. For a more modern alternative, see Chocolate Angel Pie.
  • If you don’t have time to pull it together the day before, do try to give it at least a few hours to chill.

Ruth Shoemaker’s recipe box. Perhaps from Helene Russell?

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One Response to Chocolate Angel (aka Angel Chocolate)

  1. Pingback: Chocolate Angel Pie | Goucher Family Recipes

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