Hidden Surprise Cake
Makes 12 servings
|1||package (16 ounces) angel food cake mix, plus ingredients to prepare mix|
|1-1/2||to 2 pints chocolate ice cream, softened|
|2||cups cold whipping cream|
|1/4||cup unsweetened cocoa powder|
|6||tablespoons powdered sugar|
|2||to 4 tablespoons mini chocolate chips (optional)|
- Prepare, bake and cool angel food cake according to package directions.
- Place cake on work surface. Using serrated knife, cut horizontally across cake 1 inch from top. Remove top of cake; set aside.
- Scoop out inside of cake with hands, leaving 1 inch shell on side and bottom. (Be careful not to tear through cake.) Spoon ice cream into cake, packing down. Cover with cake top.
- Beat cream and cocoa in large bowl with electric mixer at medium speed until slightly thickened. Gradually beat in powdered sugar at high speed until stiff peaks form. Cover top and side of cake with chocolate whipped cream. Sprinkle with chocolate chips, if desired. Serve immediately.
The cake can be prepared and filled, without frosting, up to one week in advance. Wrap in heavy-duty foil and store in the freezer. Remove 15 minutes before frosting. Serve immediately after frosting.
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