Penguin Cake

Ingredients:

1 (14-ounce) package angelfood cake

5-6 Tablespoons light rum

12 ounces semi-sweet chocolate chips

3 eggs

1 Tablespoon vanilla extract

Dash of salt

1-1/2 pints whipping cream, divided

2 Tablespoons sugar

3 Tablespoons powdered sugar

1/4 cup toasted slivered almonds or

chocolate shavings for garnish

Directions

Break cake into 2-inch pieces onto a cookie sheet. Sprinkle with rum. Set aside.

Melt chocolate over simmering water in a double boiler, stirring constantly. Add eggs 1 at a time. Add vanilla and salt and cook, stirring for 1 minute. Remove from heat and cool slightly.

Whip 1/2 pint of the whipping cream, adding the sugar gradually until stiff peaks are formed. Fold into chocolate mixture.

In a buttered 9-inch springform pan, layer cake with chocolate mixture, beginning and ending with the cake. There should be 3 layers of cake and 2 of chocolate.

Refrigerate cake for at least 6 hours. After that time, run a sharp knife around the sides of the pan and then remove pan sides. Whip remaining pint of whipping cream with 3 Tablespoons powdered sugar and generously frost top and sides of cake. Sprinkle with chopped nuts or shaved chocolate. Store in refrigerator or cover and freeze.

Serves: 8 - 10