The scene: our local grocery store, after work the Tuesday after Labor Day. It was a long day, and I wasn’t terrifically engaged with the task of meal planning for the week. As I wandered the aisles absently, out of the blue I was struck by the strangest inspiration. I needed to make Waldorf Cake.
Back when I was in high school and first started cooking, my one resource was our tattered old Betty Crocker Cookbook, fondly known in our household as “Betty The Crock”. When I was feeling especially fancy and ambitious, I decided to make this Waldorf Cake, which is an angel food cake filled and frosted with chocolate whipped cream. Yeah. Super fancy.
Unlike when I was a kid, I made this angel food cake from scratch. I used the “Dessert Bible” recipe, which I’m too lazy to recount here. That said, I’m never above using angel food cake mix; that stuff is delish.
Once the cake’s all baked and cooled, you lop off the top about an inch down, then hollow out a trench around the whole cake, leaving 1-inch walls. The best part about it is that you then get to eat all the tender angel food cakemeats that you’ve removed from the center.
The chocolate whipped cream is nice and straightforward, just three cups of whipping cream, 1 1/2 cups of confectioner’s sugar, 3/4 cups of cocoa powder, and 1/4 teaspoon of salt. Whip it all up, fill in the trench, try to pack out the air bubbles, then place the top back onto the cake.
Once the top’s patted onto the cake, you frost the whole kit and kaboodle with the whipped cream.
This cake is hilarious and delicious. It seems so delightfully Sandra Lee to be cutting tops off angel food cakes and slathering it all with whipped cream. And today was especially fun because as soon as I mentioned it to Boomer, she wondered aloud whether this was the cake her aunt made every year for her cousin’s birthday. Any cake that brings on a wave of “growing up in the ’50s in the Midwest” nostalgia is a good cake in my book.
I am so glad I made this today, because I feel like I’m 16 again and inordinately proud of my mad baking skillz. I should break out Betty The Crock a bit more often to try my hand at silly retro desserts. Ambrosia, anyone?
[Posted by Schnookie]