Chocolate Whipped-Cream Filling and Frosting
|Heavy cream||2 Cup (32 tbs)|
|Sifted confectioners sugar||1 Cup (16 tbs)|
|Sifted unsweetened cocoa||1⁄2 Cup (8 tbs)|
Combine all ingredients in medium bowl.
Re- frigerate, covered, 30 minutes.
With portable electric mixer at high speed, or rotary beater, beat mixture until stiff.
Refrigerate until ready to use.
Makes enough to fill and frost an angel-food or chiffon cake split crosswise into 3 layers; or to spoon over individual slices of an angel-food or chiffon cake.
Mocha Whipped-Cream Filling and Frosting: Com- bine 2 tablespoons instant coffee with rest of ingre- dients.