penguin cake
(2 ratings)
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From California Sizzles, an award winning community cookbook
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(2 ratings)
Ingredients For penguin cake
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1 angel food cake
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5 to 6 tbsp. light rum
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12 oz. semisweet chocolate chips
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3 eggs
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1 tbsp. vanilla extract
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dash salt
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1 1/2 pints whipping cream, divided
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5 tbsp. powdered sugar, divided
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1/4 cu toasted slivered almonds or chocolate shavings for garnish
How To Make penguin cake
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1Break cake into 2i nch pieces onto a cookie sheet. Sprinkle with rum.Set aside. Melt chocolate over simmering water in double boiler, stirring constantly. Add eggs, 1 at a time. Add vanilla and salt and cook,stirring for a minute. Remove from heat and cool slightly. Whip 1/2 pint of the whipping cream, adding 2 Tbsp. sugar gradually til stiff peaks form. Fold into chocolate mixture.
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2In a buttered 9 inch springform pan, layer cake with chocolate mixture, beginning and ending with cake. There should be 3 layer of cake and 2 of chocolate. Refrigerate cake for at least 6 hours
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3After that time, run a sharp knife around sides of pan and then remove pan sides. Whip remaining pint of whipping cream with 3 Tbsp. powdered sugar and generously frost top and sides of cake. Sprinkle with chopped nuts or shaved chocolate. Store in refrigerator or cover and freeze. Serves 10 to 12
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