Raspberry Angel Food Cake

1. 1

   Slice off top 1/3 of cake and set aside.

2. 2

   Hollow out center of remaining cake leaving a 1-inch shell.

3. 3

   Put shell on serving dish. Melt morsels over low heat, stirring occasionally until smooth. Let cool.

4. 4

   Beat 1 cup whipping cream until stiff (until firm peaks form).

5. 5

   Fold in chambord and melted chocolate.

6. 6

   Spoon into cake shell.

7. 7

   Put top back on cake, pressing down gently.

8. 8

   Beat remaining 2 cups whipping cream until foamy.

9. 9

   Add powdered sugar and beat until firm peaks form.

10. 10

    Spread on cake.

11. 11

    Garnish with raspberries or grated chocolate.

* Per serving · 4 servings · Values may vary.

No additional tips available.