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Lemon Cherry Cake
Berries and Boston Cream
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Checkerboard Cake - This distinctive cake has been a family favorite at our house forever, and actually is a “No-Bake” dessert. The chocolate sauce is made stove top, but thats all!
Prep Time: 20 mins |
Ingredients to make Checkerboard Cake
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,browned,coarsely chopped
1 lg Angel food cake
Directions to make Checkerboard 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.
Image Source: Brian Teutsch
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Lemon Cherry Cake
Berries and Boston Cream