Ingredients
-
-
2/3
-
1
-
1
-
1
-
1
-
2/3
-
1
-
1/2
-
-
-
-
-
-
Directions
Heaven and Hell Cake With Peanut Butter Ganache, A post by Claire inspired me to go off in search of this recipe. I haven’t tried it yet, but will do so immediately!, Fabulous! A lot of work, but so worth it. It was EVER so good! ~*~ I got the layers backwards – starting with Angel Food on the bottom – and it kind of squashed that bottom layer, but not too badly. I did cover it with a thin layer of marshmallow fondant and it held up well considering. I think if I’d have put the Devil’s Food on the bottom as the recipe calls for, it wouldn’t have squashed so much. See pictures – mine’s the one with the cocoa brown fondant draped on it with white lettering.
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Steps
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1
Done
|
Angel Food Cake: Preheat Oven to 375f. |
|
2
Done
|
Cut a Circle of Parchment Paper or Wax Paper to Fit the Bottom of a 9" Cake Pan. |
|
3
Done
|
Do not Grease the Pan or Paper. |
|
4
Done
|
Sift Together the Flour and Powdered Sugar and Set Aside. |
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5
Done
|
Place the Egg Whites in the Bowl of a Heavy Duty Mixer. |
|
6
Done
|
Beat Slowly While Adding the Salt and Cream of Tartar and Continue Beating For 1 Minute or Until Soft Peaks Form. |
|
7
Done
|
Increase Speed to Medium, Add Sugar Into Whites by Tablespoons Until All Is Incorporated, Then Beat About 1-1/2 Minutes Longer. |
|
8
Done
|
When Egg Whites Have Stiff Peaks, Add Vanilla and Almond Extract. |
|
9
Done
|
Remove Bowl from Mixer and Sprinkle Half of the Powdered Sugar-Flour Mixture and Fold in Again, Using a Minimum Number of Strokes So the Egg Whites Do not Deflate. |
|
10
Done
|
Gently Spoon the Mixture Into the Pan and Bake For 40-50 Minutes or Until Golden Brown. |
