1 Angel food cake 9”
1/2 Lb. butter
11/2 Cups powdered sugar
1/8 Teaspoon salt
1 Teaspoon vanilla
2 Eggs yolks
2 squares unsweetened chocolate, melted
6 Tablespoon double strength brewed coffee
2 Egg whites, beaten until stiff
Whipped cream, sweetened and flavored with vanilla.
Bake cake two days before serving and refrigerate. Cut cake in four to five slices crosswise-depending on size. Cream butter gradually add powdered sugar, creaming thoroughly. Add salt, vanilla and egg yolks, beat thoroughly. Fold in beaten egg whites spread mixture on all of cake layers except one. Stack layers and refrigerate overnight. One hour before serving top with whipped cream. Refrigerate until served. Cut into wedges.
It has been a tradition in our family to make ice cream at family gatherings. Over the years it has been perfected, and here is our favorite version! It can be adapted to any flavor.