Heavenly Peppermint Angel Cake Recipe
1 Chocolate Angel Food Cake
1 C. Half-and-Half
1 lb. Peppermint Sticks or Canes, crushed (about 1 1/2 C.)
2 Envelopes Unflavored Gelatin
1 1/2 C. heavy cream
8-ounce container Whipped Topping
1 Square Baking Chocolate
1/2 T. Butter
Tear cake into medium-size pieces. Place loosely in 9-by-13-inch pan.
Heat half-and-half in double boiler; add crushed candy. Heat until candy dissolves. Add gelatin that's been softened in 4 tablespoons cold water. Cool.
Whip heavy cream and fold into gelatin/candy mixture. Pour over and mix with cake pieces. (This must be done before candy mixture sets.) Chill until set.
When cake is set, frost with whipped topping. Combine baking chocolate and butter and melt together, either in double boiler or in microwave. Drizzle over whipped topping. Drag knife lightly over top, creating a zigzag, or shadow, effect. Garnish with chocolate curls.
Serves 12 - 16
Recipe From Razzle Dazzle Recipes