Ingredients Jump to Instructions ↓

  1. 3 cups 711ml Strawberries - sliced

  2. 3 tablespoons 45ml Sugar

  3. 3 tablespoons 45ml Rum or 2 teaspoons 10ml Rum extract

  4. 3 tablespoons 45ml Orange juice

  5. 3 oz 85g White chocolate

  6. 1 cup 237ml Whipping cream

  7. 1 cup 237ml Angel food cake (medium)

  8. 8 cups 1896ml Strawberries - whole (large) Fresh mint leaves

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Combine sliced berries, sugar, and one tbs rum or 1 tsp rum ext. In a medium bowl. Combine remaining rum or ext. and orange juice in a small measuring cup. Melt chocolate slowly over hot water in double boiler or small bowl. Stir occasionally. Cool to room temp. Beat whipping cream and cooled chocolate until soft peaks form. Slice angel cake horizontally into three layers. Place one layer on large cake plate. Drizzle with 1/3 of orange juice mix. Top with 1/3 of cream chocolate mixture and 1/2 of the sliced berries. Repeat layers, ending with cream spooned over top of cake and partially down sides. Garnish with whole berries and mint leaves. Refrigerate one to two hours. To serve, cut into 8 wedges.


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