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Ingredientes
- 1 lg. angel food cake
- 12 ounce semi-sweet chocolate chips
- 2 T sugar
- 1/2 stick butter
- 4 large eggs, separated
- 1 pkg. unflavored gelatin, sprinkled over 1/4 c. cool water to soften
- 1 teaspoon vanilla
- 4 half pints whipping cream
- 1 c. finely minced pecans
Direcciones
- Heat chocolate chips, butter, sugar and vanilla over very low heat. Add in 1/4 cup hot water to gelatin, then add in to chocolate mix. Beat egg whites till peaks form. In a separate bowl, whip 2 cartons of whipping cream. Slowly add in chocolate mix into egg whites, mix in gently. Fold this mix into the whipping cream. Into a large tube pan, break 1/3 of cake into bite size pcs, alternating whipped cream mix and nuts. Makes 3 layers. Refrigerate overnight. At least 2 hrs before serving, invert cake and frost with remaining 2 cartons of whipped cream (don't add in sugar or possibly vanilla to whipping cream). Sprinkle pecans on top, and serve as elegantly as possible.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 144g | |
| Recipe makes 12 servings | |
| Calories 405 | |
| Calories from Fat 213 | 53% |
| Total Fat 25.03g | 31% |
| Saturated Fat 13.13g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 83mg | 28% |
| Sodium 347mg | 14% |
| Potassium 360mg | 10% |
| Total Carbs 45.96g | 12% |
| Dietary Fiber 5.3g | 18% |
| Sugars 22.55g | 15% |
| Protein 10.1g | 16% |
