Penguin Cake Recipe

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Penguin Cake

Lynnda Cloutier


From California Sizzles, an award winning community cookbook

pinch tips: How to Grease a Pan




1 angel food cake
5 to 6 tbsp. light rum
12 oz. semisweet chocolate chips
3 eggs
1 tbsp. vanilla extract
dash salt
1 1/2 pints whipping cream, divided
5 tbsp. powdered sugar, divided
1/4 cu toasted slivered almonds or chocolate shavings for garnish

Directions Step-By-Step

Break 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.
In 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
After 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

About this Recipe

Course/Dish: Cakes