Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Cake | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1 baked and cooled, 10-inch angel food cake (make from a packaged mix)
- 2 cups whipping cream
- 2 tablespoons powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 2 pint baskets fresh California strawberries, stemmed and halved
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Directions
Slice off entire top of cake about 1 inch down; set aside. To form tunnel, cut around cake 1 inch from outer edge and 1 inch from inner edge. Leaving a base of cake 1-inch thick on the bottom. Gently pull out cake within cuts. Place hollowed cake on serving plate. In bowl combine cream, sugar and cocoa; whip until soft peaks form. Fold half the strawberries into half the whipped cream; spoon into cake tunnel, pressing down firmly. Replace top of cake; press gently. Frost cake with remaining cream mixture. Cover top of cake with remaining strawberries. Chill about 15 minutes before slicing to serve. Yield: 12 servings.