Raspberry Angel Food Cake - cooking recipe

Ingredients

1 (1-inch) angel food cake
1/2 c. milk chocolate morsels
3 c. whipping cream
1 Tbsp. chambord
1/4 c. sifted powdered sugar

Preparation

Slice off top 1/3 of cake and set aside.
Hollow out center of remaining cake leaving a 1-inch shell.
Put shell on serving dish. Melt morsels over low heat, stirring occasionally until smooth. Let cool.
Beat 1 cup whipping cream until stiff (until firm peaks form).
Fold in chambord and melted chocolate.
Spoon into cake shell.
Put top back on cake, pressing down gently.
Beat remaining 2 cups whipping cream until foamy.
Add powdered sugar and beat until firm peaks form.
Spread on cake.
Garnish with raspberries or grated chocolate.