Another old family recipe that should be added to your family’s recipes. So easy, so delicious, and despite the copious amount of whipped cream, light and refreshing.
2 packages of (1/2 pound) Baker’s German’s Sweet Chocolate
4 tablespoons of sugar
6 tablespoons plus 1-1/2 cups heavy cream
4 eggs, separated
1/2 teaspoon of vanilla
angel food/sponge cake
Line bread pan with wax paper.
Melt chocolate in double boiler.
Stir 4 tablespoons sugar and 6 tablespoons cream into the melted chocolate. Then add 4 egg yolks, unbeaten, one at a time, stirring thoroughly after each.
Cook a minute or two, and set aside to cool slightly.
Beat 4 egg whites until stiff.
Fold beaten egg whites into chocolate mixture. Add 1/2 teaspoon of vanilla.
Cut the angel food cake into thin slices.
Starting with a layer of angel food cake, alternate layers of cake and chocolate. Cover top with more waxed paper. Chill overnight.
Beat 1-1/2 pints whipping cream. Add 4 teaspoons of sugar, 1 teaspoon of vanilla.
Remove cake from bread pan, slather with whipped cream. Serve and enjoy!