Checkerboard Cake

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Time to Prepare this Recipe 1 hours Prep: 25 minutes Cook: 15 minutes
Calories Per Serving and Nutrition Information 305 calories per serving view nutrition facts
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Ingredients

1 x chocolate
1/2 cup sugar white
1/2 cup water hot
1 tablespoon gelatin, unflavored
2 tablespoons water cold
4 each egg yolks beaten
4 each egg whites beaten
1 teaspoon vanilla extract
1 cup heavy whipping cream
1/2 cup almonds chopped
1 large angel food cake

Directions

Combine hot water, sugar and chocolate in double boiler.

Heat until chocolate melts.

Stir to blend. Soften gelatin in the cold water and add to chocolate mixture.

Stir and cook until smooth and thick-about 5 minutes.

Add chocolate mixture to egg yolks. Mix well. Cool 5 minutes.

Add vanilla then fold in stiffly beaten egg whites.

Cool completely.

Whip the cream and fold in nuts.

Add to the chocolate mixture.

Grease an angel cake pan.

Break cake into egg size pieces.

Put a layer of cake pieces into pan and pour some of the cholcolate mixture over and let it run through, repeat until all the cake and sauce are used.

Cover and let set in refrigerator for about 8 hours.

Ice with whipped cream or (Cool Whip) after turning out on serving plate and decorate with browned almonds.

The cake can be iced several hours before serving and should be served real cold.

This is always a success with guest especially when they see the inside and it's delicous also.

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Nutrition Facts

Serving Size 122g
Amount per Serving
Calories 305 65% of calories from fat
% Daily Value*
Total Fat 22.0g34%
 Saturated Fat 14.0g69%
 Trans Fat 0.0g
Cholesterol 82mg27%
Sodium 24mg1%
Total Carbohydrate 27.0g9%
 Dietary Fiber 0.0g0%
 Sugars 25.0g
Protein 1.0g2%
Vitamin A 17%  Vitamin C 1%
Calcium 4%  Iron 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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