Chocolate Angel Delight

"Ready for dessert?"
 
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Ready In:
20mins
Ingredients:
9
Serves:
16-18
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ingredients

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directions

  • Melt chocolate in water on top of double boiler; cool.
  • Stir in yolks and salt.
  • Beat egg whites until stiff; add sugar and stir into cooled chocolate mixture, blending well.
  • Whip heavy cream; add vanilla; fold into chocolate mixture.
  • Place chunks of angel food cake into 9x13x2" pan.
  • Cover with chocolate mixture.
  • Chill at least 6 hours before serving.
  • Cut into squares and top with ice cream.

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Reviews

  1. Published in the May 1951 issue of Ford magazine came from a restaurant outside of Harrison, AR. The restaurant, Spring Lake, operated in the late 40s through the 60s and into the 70s i am not sure when it closed but this was their recipe and signature dessert i have been serving it for over 50 years
     
  2. Bev you must know that everyone (even DH!) raved about this dessert. It's a great make ahead, I put it together early this morning and it was great to have it ready to serve after supper. I did omit the ice cream as I didn't really think it was needed with all of the cream and chocolate. It's not difficult to make and looks great!. I made a 1/2 recipe in a glass bowl and let everyone serve themselves.
     
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