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Checkerboard Cake

 

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3 Unsweetened chocolate 1 oz.

Squares or the melted choc. 1/2 c White sugar

1/2 c Hot water

1 tb Gelatin, unflavored

2 tb Cold water

4 Egg yolks, beaten

4 Egg whites beaten

1 ts Vanilla

1 c Heavy cream,(whipping)

1/2 c Almonds, blanched, then

Browned and coarsely chopped 1 lg Angel food cake

Combine hot water, sugar and chocolate in double boiler. Heat until chocolate melts. Stir to blend. Soften gelatin in the cold water and add to chocolate mixture. Stir and cook until smooth and thick-about 5 minutes. Add chocolate mixture to egg yolks. Mix well. Cool 5

minutes. Add vanilla then fold in stiffly beaten egg whites. Cool completely. Whip the cream and fold in nuts. Add to the chocolate mixture. Grease an angel(tube)cake pan. Break cake into egg size pieces. Put a layer of cake pieces into pan and pour some of the cholcolate mixture over and let it run through, repeat until all the cake and sauce are used. Cover and let set in refrigerator for about 8 hours. Ice with whipped cream or (Cool Whip)after turning out on serving plate and decorate with browned almonds. The cake can be iced several hours before serving and should be served real cold. (To turn this cake out run tip of knife around top of cake and center tube, then dip pan in hot water for a minute to loosen). This is always a success with guest especially when they see the inside and it’s delicous also. This recipe was in the American newspaper in Caracas, Venezuela (The Daily Journal) March 20, 1970. My children were 11 months and 2 years then. I’ve been making this cake ever since and they still ask for it, even for birthdays! Typed by Martha Boskind

 

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