- 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
- Gently break the angel food cake into walnut-sized pieces.
- Lightly grease a 13×9″ pan.
- Melt chocolate bits with the water in a double boiler or over very low heat.
- Add the egg yolks, salt, and vanilla and stir well until as many lumps as possible are smoothed out.
- Beat egg whites with sugar until stiff, and fold in the chocolate mixture.
- Whip the heavy cream, and fold in the chocolate/egg white mixture.
- Fold in the nuts.
- 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.
- 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?
(4.00 out of 5)
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