Chocolate Whipped Cream Cake
|Cake||2 (8 Inch)|
|Heavy cream||1 Cup (16 tbs)|
|Chocolate syrup||5 1⁄2 Ounce (1 Can)|
Buy or bake Two Egg or Sponge Cake layers.
Split layers in half crosswise, making 4 layers in all.
Whip the cream until it begins to thicken, using an electric or hand beater.
Add the chocolate syrup all at once, and continue to beat until the mixture is smooth, thick, and well-blended.
Spread between the 4 cake layers, and top with the remainder.
Chill in the refrigerator for 24 hrs.
Then cut as you would a cake, and serve as a dessert course.