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Hot summer day to remind me of chocolate cake for my mother with whipped cream. My mother, an excellent Baker was known for its orange cake. She did not bake a sponge cake in the summer, but do not want to heat in the kitchen. But my mother bought a piece of sponge from the store. She cut the cake layer and opaque layer and sides with chocolate whipped cream.

Cakes, pies or ice box as it used to be called, for years. FannieFarmer Boston Cooking School Cook Book, first published in 1898, contains a recipe for French cream filling. The filling is made with cream, powdered sugar and rigid-like chicken and vanilla.

War Edition "Victoria Cook Book" is a provision that is nearly identical provision Fannie Farmer's. The gelatin powder added to whipping cream to make it rigid. The original "Joy of Cooking," Irma S. Rombauer and Marion Rombauer Becker is also a recipe for spankingcream frosting, simply call a sweetened whipped cream and whipped cream frosting. Her recipe has many variations: almond cream (toasted slivered almonds or almond paste), toasted coconut, orange marmalade or other berries Jam to name a few.

In his two volume book, "Encyclopedia of modern cuisine," Meta attention the whole section of ice box to cool cakes. "Cold cakes are the perfect party cake, since they are generally placed daysbefore serving, "he writes. Of course, I felt like I was at a party every time I ate chocolate mom Layer Cake with whipped cream. that turn a normal meal at the party when it is creamy chocolate dessert and decadent.

Ingredients

1 10.75-ounce frozen pie

Cream 1 1 / 2 cups of heavy

1 / 2 cup powdered sugar

1 tablespoon unflavored gelatin powder

2 tablespoons water

2 tablespoons chocolate syrup (my motherHershey's.)

1 bar of dark chocolate

Method

Cut thawed cake with three layers. Dissolve gelatin in water and let stand for five minutes. Combine powdered sugar and cream in small bowl. Beat the cream until it begins to thicken. Gradually add chocolate syrup and gelatin dissolves. Continue beating until the cream makes soft heaps, but not rigid.

Frost layer with mixture of whipped cream. Layers of the stack and frost on the outsidecake. Garnish with shaved chocolate than black. Stick two toothpicks on top of the dough (in order to protect the enamel) and cover with aluminum release. Referigerate mass for at least four hours. Coffee with Whipped Cream Layer Cake substitute two tablespoons of cold, strong coffee to chocolate syrup. Makes 6-8 servings.

Copyright 2008 by Harriet Hodgson