The center of this angel food cake holdsa surprise chocolate filling and is frosted with a chocolatewhipped topping.
Recipe: Surprise in the CenterAngel Cake
1 (10-inch) prepared angel food cake 1 1/2 teaspoons unflavored gelatin 1/4 cup cold water 1 (8-ounce) container vanilla yogurt 1/3 cup chocolate fudge topping Chocolate Whipped Topping:1 (8-ounce) frozen nondairy whipped topping,thawed1/4 cup chocolate fudge topping
Move oven rack to lowest position. Mix,bake and cool cake as directed on package for a tube pan.
In a small microwave-safe bowl, sprinklegelatin over water and let stand 2 minutes to soften gelatin.Microwave at HIGH (100%) 40 seconds; stir thoroughly. Let stand2 minutes or until gelatin is completely dissolved; cool slightly.
In a medium bowl, stir together yogurt,chocolate fudge topping and gelatin mixture until smooth; refrigerateuntil mixture mounds slightly when dropped from spoon, about15 to 20 minutes.
Place cake, rounded side down, on cuttingboard. Using serrated knife, cut 1-inch layer from top of cake;carefully lift off in one piece.
Using serrated knife, cut around cake1-inch from center hole and 1-inch from outer edge, leaving cakewalls and cake base 1 1/4-inches thick. Using fork, carefullyremove cake in cavity without breaking through sides or bottomof cake.
Place hollowed-out cake on serving plate.Spoon chocolate mixture into cavity. Cover with reserved caketop. Cover; refrigerate.
Meanwhile, prepare Chocolate Whipped Topping:Stir together whipped topping, thawed and chocolate fudge toppingin medium bowl. Spread evenly over top and sides of cake. Refrigerate4 hours or until chocolate center is set.
Garnish as desired. Serve cold. Cover;refrigerate leftover cake.
Makes 12 servings.
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