Chocolate Cream Dream Cake
A rich, decadent chocolate cream cake layered with whipped topping and chopped nuts on a tender angel food cake base, perfect for celebrations or special occasions.
Ingredients
Instructions
- Melt the semi-sweet chocolate chips in a double boiler over hot water.
- Beat in cinnamon and hot water until smooth.
- Add egg yolks one at a time, mixing well after each addition.
- Cook the mixture in the double boiler over hot water for about 5 minutes.
- Cool the chocolate mixture to room temperature.
- Whip the Dream Whip or whipping cream until soft peaks form.
- Gradually add sugar and continue whipping until stiff peaks form.
- Fold the whipped topping into the cooled chocolate mixture.
- Spread the chocolate filling over the prepared angel food cake.
- Sprinkle with chopped nuts on top.
- Refrigerate until ready to serve.
Tips & Substitutions
For a richer flavor, consider using dark chocolate instead of semi-sweet chocolate chips. If you don't have Dream Whip, heavy whipping cream works well; just ensure it's chilled before whipping for the best results. You can also add a splash of vanilla extract to the chocolate mixture for added depth. To save time, use a store-bought angel food cake instead of making one from scratch.
Serving Suggestions
This Chocolate Cream Dream Cake makes a delightful dessert for gatherings and pairs beautifully with fresh berries or a scoop of vanilla ice cream. For added flair, drizzle with chocolate sauce or serve alongside a cup of coffee or tea. It also pairs wonderfully with lighter fare, like a simple salad or fruit platter.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the cake's texture, avoid freezing it, as the whipped topping may separate upon thawing. If you need to reheat, do so gently in the microwave for a few seconds, but it's best enjoyed chilled.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Cream Dream Cake contains roughly 95 calories, with 2g protein, 16g carbohydrates, and 3g fat. It is a good source of vitamin C (17% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of chocolate for this cake?
Yes, you can use dark or milk chocolate based on your preference. Keep in mind that the sweetness and richness will vary; dark chocolate will create a more intense flavor, while milk chocolate will be sweeter and creamier.
Is it possible to make this cake in advance?
Absolutely! You can prepare the chocolate filling and assemble the cake a day before serving. Just store it covered in the refrigerator to keep it fresh. It's a great make-ahead dessert for parties or special occasions.
What can I substitute for chopped nuts?
If you're looking for a nut-free option, consider using toasted coconut, mini chocolate chips, or crushed graham crackers as a topping. For those with nut allergies, these alternatives will add texture and flavor without compromising the dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).