I’m not certain where my mother discovered the recipe for this particular cake. I can say that this has been the birthday cake in our family ever since I can remember. It was always requested. I am now a grown woman in my forties – having tasted many, many cakes – and this is still my all-time favorite cake in the world. It’s simply that good. There is something about the light, airy angel cake and the fudgy center with a hint of almond and then the lighter chocolate whipped cream for frosting. Perfection. Putting this cake together takes a bit of effort. It’s not hard, it just takes the effort. I’ll walk you through it.
Melt marshmallows, water, salt and chocolate chips together. Let cool about fifteen minutes. Whip one cup of cream with almond extract and fold in to chocolate mixture.
Spoon mixture into the trench, filling about halfway.
Place top back on cake. Place in fridge and chill.
Delicious. This cake must be kept in the fridge.
ANGEL FOOD CHOCOLATE CHIP TUNNEL CAKE
1 bag marshmallows
1/4 tsp. salt
1/3 cup water
6 oz (half bag) chocolate chips
1 cup heavy cream, whipped
1/4 tsp. almond extract
angel food cake, baked
1 1/2 cups whipping cream
1/2 cup NesQuick chocolate drink mix
Cook marshmallows, salt and water in saucepan over medium heat, stirring until melted. Remove from heat and add chocolate chips, stirring until melted. Chill in refrigerator for about fifteen minutes and then fold in one cup whipped cream and almond extract.
Place cake on platter, crusty side down. Slice top one inch of cake completely off and set aside. Hollow out a trench inside of cake, about two inches wide and two inches deep (save cake pieces). Spoon in chocolate mixture filling about half way. Press cake pieces lightly on top and spoon more mixture evenly on top of that. (There will be extra chocolate mixture.) Replace top of cake and chill.
Whip rest of cream (one and a half cups) with chocolate drink mix and frost cake. Keep in refrigerator.