Strawberry Angel Shortcake
NOTE: May substitute 2 teaspoons rum extract instead of using rum.
Combine sliced berries, sugar and one tablespoon rum or 1 teaspoon rum extract in a medium bowl.
Combine remaining rum or extract and orange juice in a small measuring cup.
Melt chocolate slowly over hot water in double boiler or small bowl; stir occasionally.
Cool to room temperature.
Beat whipping cream and cooled chocolate until soft peaks form.
Slice angel cake horizontally into three layers; place one layer on large cake plate.
Drizzle with 1/3 of orange juice mix; top with 1/3 of cream chocolate mixture and 1/2 of the sliced berries.
Repeat layers, ending with cream spooned over top of cake and partially down sides.
Garnish with whole berries and mint leaves - Refrigerate one to two hours.