Choco-Frosted Angel Layers

Ingredients

1 tablespoon unflavored gelatin
1/4 cup cold water
2 cups Roberts Milk
1/4 teaspoon salt
2 Roberts Eggs, separated
1 teaspoon vanilla extract
2 tablespoons flour
3/4 cup sugar
1 cup Roberts Whipping Cream, whipped
1 small loaf-type angel food cake

Topping
1/2 cup Roberts Butter, softened
2 cups powdered sugar, sifted
3 Roberts Eggs, separated
2 squares (1 ounce each) unsweetened chocolate, melted
1 teaspoon vanilla extract

Preparation

Soften gelatin in cold water. In a saucepan, combine milk, salt, egg yolks, vanilla extract, flour and sugar, blending thoroughly. Cook over low heat until thickened; stir in softened gelatin. Cool. Beat egg whites until stiff; fold with whipped cream into cooled gelatin mixture. Cut angel food cake into 1/2 inch slices. Arrange half of cake slices in a layer in a 9 x 13 x 2 inch baking dish; cover with gelatin mixture. Top with remaining cake slices. Chill and spread with Topping.

Topping
Cream together butter and powdered sugar; add egg yolks, 1 at a time, beating well after each addition. Blend in melted chocolate and vanilla extract. Beat egg whites until stiff peaks form; fold in chocolate mixture. Spread on prepared Angel Layers. Chill at least 4 hours. (Keep refrigerated.)

Recipe Contributed By: Mrs. Sam Dahl Lincoln, Nebraska

Yield: 12 servings