Chocolate Mint Angel Cake
Angel cake (10 inch size)
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. ==