 |
Chocolate Whipped Cream Cake
 Print Version |
 Email To A Friend
This rich combination of chocolate and almond plus the delicate whipped cream makes a light, and luscious cake.
1-2/3 cup chilled whipping cream
3 eggs
3 oz. melted unsweetened chocolate, cooled
1 tsp. almond extract
2-1/2 cups cake flour, or 2-1/4 cups flour
1-1/2 cups sugar
2-1/4 tsp. baking powder
1/2 tsp. salt
Preheat oven to 350 degrees. Grease and flour a 9 by 13 inch pan, or two 8 inch round cake pans.
In a chilled bowl, beat cream until stiff. Beat eggs until thick and lemon colored. Fold eggs, chocolate and almond extract into the cream.
Stir together remaining ingredients; fold gently into cream-egg mixture until well blended and batter is uniformly brown. Pour into prepared pans.
Bake for 45 minutes in the large pan, or 35-40 minutes in the round cake pans.
May fill the layer with Almond Whipped Cream Filling.
2 cups whipping cream
1-1/2 tsp. almond extract
1/2 cup powdered sugar
In a chilled bowl, beat cream, almond extract, and sugar until stiff
Print |
Back to Cake Recipes |
Back to Main Recipe Page
|
