A delicious dessert everyone will enjoy. This light dessert is a favorite and looks great in a trifle dish! I originally received this recipe years ago before eating gluten free. I have modified it so that it tastes just as good as the original recipe, if not better!
- 1 Whole GF Angel Food Cake or 1 Package Gluten Free Pantry Angel Food Cake Mix, prepared
- 1 Package (12 oz) Semi Sweet Chocolate Chips
- 3 Eggs
- 2 Pints Whipped Cream
- 3+ Tsp Powdered Sugar
I have made this recipe by both buying a gluten free angel food cake and also by making the cake using the gluten free pantry mix. Either way turns out great, but I prefer to make the cake from the mix, it seems to taste fresher that way.
Break angel food cake into pieces, arrange first layer in trifle dish (this also works as one layer in 9 x 12 glass lasagna pan)
Melt chocolate chips in microwave, stirring often. Cook on high for 30 second, take out of microwave and stir. Repeat until all chocolate is melted. Once melted, set aside to cool.
Whip cream with powdered sugar until fluffy.
Add eggs to cooled chocolate and mix
Fold in whipped cream to chocolate mixture
Pour whipped cream/chocolate mixture onto first layer of angel food cake, repeat layers to top of trifle dish (or pour entire mixture over single layer in glass pan).
This dish also looks nice and tastes good with shredded hershey bar or heath bar over the top.
Cover and refrigerate overnight or for 2-3 hours.