Checkerboard Cake

1 hours Prep: 25 minutes Cook: 15 minutes

305 calories per serving view nutrition facts

1 cake suggest servings

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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 22.0g	34%
Saturated Fat 14.0g	69%
Trans Fat 0.0g
Cholesterol 82mg	27%
Sodium 24mg	1%
Total Carbohydrate 27.0g	9%
Dietary Fiber 0.0g	0%
Sugars 25.0g
Protein 1.0g	2%