Chocolate Angel Delight

READY IN: 20mins
Recipe by Bev I Am

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Top Review by hettieann

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

Ingredients Nutrition


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

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