Tasty Favorites With A Fresh Twist

White Bean Soup, Chicken Milanese And Chocolate Whipped Cream Cake

(CBS) 

Chocolate whipped cream cake
(Makes one 8-inch layer cake)

Ingredients:
1 1/4 cups cake flour
1/3 cup Dutch-processed cocoa
2 teaspoons baking soda
1/4 teaspoon salt
2 cups heavy cream
2 large eggs
1 cup sugar
2 tablespoons honey
1 teaspoon vanilla extract

Method:
1. Heat the oven to 375 degrees. Butter two 8-inch round cake pans and line the bottoms with parchment.
2. Whisk the flour, cocoa, baking soda, and salt in a small bowl.
3. Pour 1 cup of the cream into a mixing bowl and beat to stiff peaks with an electric mixer. Beat in the eggs one at a time. Beat in the sugar and honey. Whisk in dry ingredients until just combined and smooth. Stir in the vanilla.
4. Divide the batter between the baking pans and give the pans a rap on the counter to release any air bubbles. Bake the cake for 20 to 25 minutes, until a cake tester comes out with just a crumb or two.
5. Let the cakes cool in the pans on racks for 10 minutes or so; they'll fall a little (don't worry about it). Then turn the cakes out of the pans, peel off the parchment, and let cool completely on the racks.
6. Whip the remaining 1 cup cream to stiff peaks. Put one of the cake layers on a serving plate. Spread with half the whipped cream. Top with the other layer and the rest of the whipped cream. Refrigerate until you're ready to serve the cake. It's best eaten within a day.

Note: If you have some cherries preserved in brandy, spoon some of the brandy over the cake before you spread on the whipped cream, and top each layer with some of the cherries.