Penguin Cake

By Bonnie T

This cake is quite easy, but you must start ahead so the Amaretto can soak through the angel food cake.

Ingredients

• 1 angel food cake
• 6 tablespoons amaretto
• 2 tablespoons sugar
• 3 tablespoons powdered sugar
• 12 ounces semisweet chocolate chips
• 1/4 cup toasted slivered almonds
• 3 eggs
• Chocolate shavings for garnish
• 1 tablespoon vanilla extract
• 1 1/2 pints whipping cream divided
• Dash salt

Details

Servings 8

Preparation

Step 1

Break cake into 2 inch pieces onto a cookie sheet. Sprinkle with amaretto. Set aside.

Melt chocolate over simmering water in a double boiler, stirring constantly. Add eggs one at a time. Add vanilla and salt and cook, stirring for one minute. Remove from heat and cool slightly.

Whip 1/2 pint of the whipping cream, adding the sugar gradually until stiff peaks are formed. Fold into chocolate mixture.

In a buttered 9 inch springform pan, layer cake with chocolate mixture, beginning and ending with the cake.

Refrigerate cake for at least 6 hours. After that time, run a sharp knife around the sides of the pan and then remove pan sides. Whip remaining pint of whipping cream with 3 tablespoons powdered sugar and generously frost top and sides of cake. Sprinkle with chopped nuts and shaved chocolate. Store in refrigerator or cover and freeze.