Strawberry Angel Shortcake
1NOTE: May substitute 2 teaspoons rum extract instead of using rum.
2Combine sliced berries, sugar and one tablespoon rum or 1 teaspoon rum extract in a medium bowl.
3Combine remaining rum or extract and orange juice in a small measuring cup.
4Melt chocolate slowly over hot water in double boiler or small bowl; stir occasionally.
5Cool to room temperature.
6Beat whipping cream and cooled chocolate until soft peaks form.
7Slice angel cake horizontally into three layers; place one layer on large cake plate.
8Drizzle with 1/3 of orange juice mix; top with 1/3 of cream chocolate mixture and 1/2 of the sliced berries.
9Repeat layers, ending with cream spooned over top of cake and partially down sides.
10Garnish with whole berries and mint leaves - Refrigerate one to two hours.
About Strawberry Angel Shortcake