Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Triple Chocolate Angel Food Cake




Source of Recipe


Internet


List of Ingredients




4 cups chocolate ice cream, softened

Cake:
1-3/4 cups granulated sugar
1 cup cake-and-pastry flour
1/3 cup unsweetened cocoa powder
2 cups egg whites (about 16)
1 tsp cream of tartar
Pinch salt
1 tsp vanilla

Fudge Sauce:
6 oz semisweet chocolate, chopped
1/3 cup whipping cream
1/3 cup water
3 Tbsp corn syrup
2 Tbsp unsweetened cocoa powder
1 tsp vanilla

Cake:
Into bowl, sift together 3/4 cup (175 mL) of the sugar, all the flour and cocoa three times; set aside. In separate bowl, beat egg whites, cream of tartar and salt until soft peaks form; gradually beat in remaining sugar, 2 Tbsp (25 mL) at a time, until stiff peaks form. Beat in vanilla. In three additions, sift flour mixture over egg whites, gently folding in each addition until blended. Gently turn into ungreased 10-inch (4 L) tube pan. Run knife through batter to eliminate any large air pockets; smooth top with spatula. Bake in 350 degree F (180 degree C) oven for 50 to 60 minutes or until cake springs back when lightly touched. Invert cake pan and let cake hang on legs attached to pan, or on funnel or bottle, until completely cool. Run knife around edges and remove cake; cover and freeze for 2 hours or until firm.

Working from bottom (wider, rougher side), gently scoop out tunnel about 3 inches (8cm) deep, leaving 1-inch (2.5 cm) thick walls. Reserve cake pieces. Fill tunnel with ice cream; top with enough of the cake pieces to cover completely. Cover and freeze for 4 hours or until ice cream is firm, or for up to 3 days.

Fudge Sauce:
In saucepan, combine chocolate, cream, water, corn syrup and cocoa; cook over medium heat, whisking, until smooth. Increase heat to medium-high and bring just to boil; remove from heat and stir in vanilla. Let cool. (Sauce can be cooled, covered and refrigerated for up to 3 days; reheat gently in double boiler or in microwave just until pourable.) To serve, invert cake onto plate; sprinkle with icing sugar. Serve each slice drizzled with sauce.


Recipe