Chocolate and Vanilla Angel Food Birthday Cake
Light, fluffy with a creamy ice cream filling and luscious whipped cream, mocha topping.
Ingredients
- 1 Betty Crocker angel food cake mix Or your favorite brand.
- 1 cup Kahlua for basting the cake layers Or enough to thoroughly soak 3 layers.
- 1 qt. Vanilla Ice cream, softened before spreading You won't need it all to fill one layer.
- 1 qt. Chocolate Ice cream, softened before spreading
- 2 cups Heavy whipping cream
- 1 tsp. Instant coffee or espresso
- 1/2 cup Chocolate, cut into pieces
- Mini-chocolate chips for topping
Instructions
- Make the cake per package directions. Cool completely.
- Using a serrated knife, carefully cut the cake into 3 layers. Place the largest layer on a cake plate.
- Start soaking the this layer with a generous amount of Kahlua until the top is completely saturated.
- Soften the ice cream so it is easily spread. Spread about a 1 inch thick layer of chocolate ice cream over the first layer.
- Place the next layer on top and repeat the soaking process. Next cover that layer with a one inch thick layer of vanilla ice cream.
- Place the third layer on top and also soak it completely. Place in the freezer while you make the whipped cream topping.
- Heat 2 cups heavy cream in a medium saucepan over low heat. Add 1 tsp. instant coffee or espresso powder and 1/2 cup of chopped chocolate.
- Stir until it is melted together. Cool completely in the fridge. You can also make the topping the day before and keep in the fridge until ready to frost the cake.
- Once cooled, whip the cream into gentle peaks. Frost the entire cake, including down the center hole with the whipped topping.
- Cover with mini-chocolate chips and place in the freezer for about an hour. Once the whipped cream is set, cover the cake with plastic wrap and freeze overnight.
- Take out 20 minutes before cutting.