Incredibly hot summertime days remind me of my mother’s chocolate whipped cream layer cake. My mother, an outstanding baker, was well known for her orange sponge cake. She did not bake sponge cake in the summer months, however, for the reason that she didn’t want to heat up the kitchen area. As an alternative, Mother acquired a sponge loaf from the retail store. She slice the cake into layers and frosted the layers and sides with chocolate whipped cream.

Cream cakes, or ice box cakes as they used to be termed, have been about for years. nangs for sale ‘s “Boston Cooking Faculty Prepare dinner Guide,” initial printed in 1898, incorporates a recipe for French Cream Filling. The filling is designed with heavy product, powdered sugar, a stiffly-crushed egg white, and vanilla.

The wartime edition of “The Victory Prepare dinner E-book” has a recipe that is almost equivalent to Fannie Farmer’s recipe. Gelatin powder is added to the whipping cream to keep it rigid. The initial “Pleasure of Cooking” by Irma S. Rombauer and Marion rombauer Becker, also has a recipe for whipped product frosting, only they get in touch with it Sweetened Whipped Product and Creme Chantilly Frosting. Their recipe has several versions: almond cream (toasted slivered almonds or almond paste), toasted coconut, orange marmalade or other jam, and fresh new berries, to record a couple.

In her two-volume reserve, the “Contemporary Encylopedia of Cooking,” Meta Offered devotes an overall section to refrigerated cakes and ice box cakes. “Refrigerated Cakes are great celebration cakes for the reason that they are generally manufactured the day prior to they are served,” she writes. Unquestionably, I felt like I was at a occasion each individual time I ate Mom’s Chocolate Whipped Cream Layer Cake. You will flip an regular food into a occasion when you serve this creamy, chocolaty, and decadent dessert.


one ten.seventy five-ounce frozen pound cake

one 1/2 cups large product

1/two cup powdered sugar

1 tablespoon unflavored gelatin powder

two tablespoons drinking water

two tablespoons chocolate syrup (Mother made use of Hershey’s.)

1 dark chocolate sweet bar


Slice defrosted pound cake into 3 levels. Dissolve gelatin in h2o and established aside for five minutes. Blend powdered sugar and significant cream in a smaller mixer bowl. Defeat cream until eventually it begins to thicken. Steadily insert the chocolate syrup and dissolved gelatin. Go on beating right up until the cream would make comfortable mounds, but is not rigid.

Frost the levels with the whipped product combination. Stack the layers and frost the exterior of the cake. Garnish the prime with shaved dark chocolate. Adhere two toothpicks in the prime of the cake (to defend the frosting) and include with launch foil. Referigerate the cake for at the very least four several hours. For Coffee Whipped Cream Layer Cake substitute two tablespoons of cold, additional-powerful espresso for the chocolate syrup. Will make 6-eight servings.