ElaineLindsay.com-Intuitive Design Concepts

INGREDIENTS:
1 box angel food cake mix
1 cup semi-sweet chocolate chips
1 large package (8 ounce) cream cheese, softened
3/4 cup maple syrup
1/2 teaspoon powdered instant coffee
1/4 teaspoon salt
2 cups whipping cream
2 Tablespoons sugar
3 Tablespoons coffee liqueur
  Melted or grated chocolate, for decoration

TO PREPARE:
Prepare angel food cake batter according to package directions.  Pour 6 cups of the batter into ungreased 2-1/2 quart, round bottomed ovenproof bowl.  Bake at 325 degrees for 30 minutes.  (Use remaining batter for additional cake or cup cakes.)  When done, invert cake and bowl on wire rack to cool.  After cake is cool, but before removing from bowl, cut out center of cake, leaving a 1-1/2 inch thick shell.  Loosen cake shell from sides of bowl, but do not remove; set aside.  Melt chocolate chips over hot, not boiling, water.  Using electric mixer, beat cream cheese at medium speed until light and fluffy.  Slowly beat in maple syrup, instant coffee and salt.  Fold in melted chocolate.  Whip 1 cup of the cream and fold in.  Pour into prepared angel cake shell.  Cover with freezer wrap or heavy foil and freeze.  Remove cake from freezer at least 2 hours before serving time.  Let stand at room temperature for 15 minutes; then loosen sides of shell from bowl with a spatula.  Invert onto serving plate.  Sprinkle liqueur over top of cake.  Whip remaining cup of cream, blend in sugar and use to frost cake.  Decorate by drizzling melted chocolate over cake, or sprinkle with grated chocolate.  Refrigerate until serving time.  This dessert may be kept in freezer up to a week.  (Cup cakes or loaf cake made with extra cake mix batter may be filled by this same method.  Bake cup cakes only 20 minutes.)