Heavenly Cream Cake
Submitted by KnitnCrochet2
Heavenly cream cake built from a store-bought angel food cake split into three layers, filled with vanilla pudding, and draped in a quick homemade chocolate sauce that pools on the plate.
YIELD
12 servingsPREP
45 minCOOK
5 minREADY
50 minHeavenly cream cake is the kind of semi-homemade dessert that punches well above its grocery-list weight. A prepared angel food cake gets split into three thin layers with a long serrated knife, filled with creamy vanilla pudding, then drowned in a glossy stovetop chocolate sauce that runs down the sides and pools on the plate.
The sauce is the move here. Melted margarine, milk, cocoa powder, and a hit of vanilla come to a boil while you whisk briskly, then powdered sugar goes in off heat to thicken it without graininess. It will not be perfectly smooth and that is fine; the tiny lumps melt into the cake as it chills.
A cover on the cake plate matters. Refrigerating uncovered will dry the cut angel food edges and dull the sauce shine, so trap that moisture in.
Pro Tips
- Saw with the serrated knife rather than press; angel food cake compresses if you push down.
- Toothpicks at three points around the cake will guide your slicing knife so the layers come out even.
- Pour the sauce while it is still warm and pourable; once it cools it goes too thick to run down the sides.
- Refrigerate for at least 2 hours before serving so the pudding sets against the sponge.
Variations
- Swap vanilla pudding for chocolate or banana cream for a different filling profile.
- Add a thin layer of sliced fresh strawberries between the cake and pudding.
- Stir 2 tablespoons of strong brewed coffee into the chocolate sauce for a mocha edge.
Ingredients
Directions
In a 1½-quart saucepan, melt margarine over medium-low heat.
Add milk, cocoa powder and vanilla; stir briskly with a wire whisk until mixture comes to a boil.
Remove from heat; stir in powdered sugar.
Stir with a wire whisk for about 1 minute, until sauce is fairly smooth. (You will have a few small lumps.)
Set sauce aside.
Place cake on a cake plate that has a cover.
With a long, sharp, serrated knife, slice cake into 3 equal horizontal layers.
Gently remove top 2 layers and set aside.
Spread 1 ⅔ containers of pudding on the bottom layer (over the section where it was cut) to form a filling.
Top with the second cake layer; spread on the remaining 1⅓ containers pudding.
Top with remaining layer.
Pour chocolate sauce in a thin stream directly on top of cake.
Allow the sauce to run down the sides, covering the cake almost entirely.
(There will be quite a bit of sauce on the plate.)
Cover and refrigerate until ready to serve.
To serve: Cut into slices with a sharp, serrated knife, using a sawing motion.
Serve extra sauce from the plate servings.
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