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Chocolate Mint Angel Cake

Author/Submitted by:
Servings: 12
Categories: Cakes / Chocolate / Desserts

1    Angel cake (10 inch size)
1  qt  Whipping cream
1  c  Granulated sugar
4  tb  Cocoa, heaping
    -dash salt
1  t  Peppermint extract
    -bitter chocolate

Delicious, pretty to see, and made a day ahead. When cake is cool, slice crosswise in 4 layers. Set aside while you make the following filling: Mix together the cream, sugar, cocoa, salt and extract. Put in refrigerator for 1 hour. Then whip to proper consistency for icing. Now put the cake back together again, icing each layer as you go. Ice sides. Grate bitter chocolate on top of iced cake. You may add some slivered almonds (which you have browned in butter) for decoration. Make the day before and refrigerate overnight. Source: "Make It Now, Bake It Later", Barbara Goodfellow, 1965. Library of Congress # 65-24035. == Courtesy of Dale & Gail Shipp, Columbia Md. ==

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