Checkerboard Cake

8 hours Prep: 20 minutes Cook: 5 minutes

263 calories per serving view nutrition facts

1 cake suggest servings

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Ingredients

3	ounces	chocolate unsweetened	unsweetened
1/2	cup	sugar	white
1/2	cup	water	hot
1	tablespoon	gelatin, unflavored
2	tablespoons	water	cold
4	each	egg yolks	beaten
1	teaspoon	vanilla extract
1	cup	heavy whipping cream	whipping
1/2	cup	almonds	blanched, then browned and coarsely 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 egg whites.

Cool completely.

Whip the cream and fold in nuts.

Add to the chocolate mixture.

Grease an angel(tube)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.

(To turn this cake out run tip of knife around top of cake and center tube, then dip pan in hot water for a minute to loosen).

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Nutrition Facts

Serving Size 105g

Amount per Serving

Calories 263 59% of calories from fat

	% Daily Value*
Total Fat 17.0g	27%
Saturated Fat 11.0g	54%
Trans Fat 0.0g
Cholesterol 41mg	14%
Sodium 16mg	1%
Total Carbohydrate 30.0g	10%
Dietary Fiber 2.0g	8%
Sugars 25.0g
Protein 2.0g	4%

Vitamin A	9%		Vitamin C	0%
Calcium	3%		Iron	12%

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

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