Saturday, July 4, 2015

Angel food cake with chocolate whipped cream

Happy Fourth of July! One of my favorite summer desserts (and one of my favorite Fourth of July desserts) is angel food cake with whipped cream and fresh fruit.  In the hot days of summer, there is something particularly nice about this cake.  It's light, fluffy and just sweet enough to balance out the whipped cream and fruit.  Technically, I'm cheating by starting with a box cake mix (very rare for me), but the boxed cake mix is pretty good in this case!

- 14oz heavy cream
- 1 box angel food cake mix
- strawberries, diced
- blueberries

- 1/4 cup granulated sugar
- 2 tbsp cocco powder


1) Mix box cake mix and 1 1/4 cups water on high for 1 min. Start the blender slowly and then move faster to avoid cake mix flying everywhere.  Place cake mix in an angel food cake bundt pan.

2) Bake angel food cake at 350 degrees for 32-35 mins (until golden brown). Be careful to not under bake the cake mix.

Let the cake cool completely.

3) Whip the heavy cream for 1min on high. Slowly add granulated sugar and coco powder.  Continue to whip the cream until stiff peaks have formed. Be careful to not over mix (or you'll end up with butter!).

My favorite way to serve the cake is simply with a dollop of chocolate whipped cream and fresh fruit.

Happy 4th of July everyone!

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