Heaven and hell cake part 1

1 Servings

Ingredients

Quantity Ingredient
ANGEL FOOD CAKE
⅔ cup Cake flour
1 cup Confectioner's sugar
1 cup Egg whites (about 7 or 8)
1 pinch Salt
1 teaspoon Cream of tartar
⅔ cup Sugar
1 teaspoon Vanilla
½ teaspoon Almond extract
DEVIL'S FOOD CAKE
½ cup Powdered cocoa
1 cup Strong coffee
½ cup Shortening
1½ cup Sugar
1 teaspoon Vanilla
2 Eggs
1½ cup Cake flour
¾ teaspoon Salt
¼ teaspoon Baking powder
1 teaspoon Baking soda
PEANUT BUTTER MOUSSE
12 ounces Cream cheese
1¾ cup Confectioner's sugar
2 cups Peanut butter, room
Temperature
¾ cup Heavy cream
GANACHE
2 pounds Chocolate, chopped
2 cups Cream

Directions

Angel Food Cake Preheat oven to 375F. Cut parchment paper or wax paper to fit the bottom of a 10 inch round cake pan. Do not grease the pan or paper. Sift together flour and confectioners'' sugar. Set aside. Place egg whites in the bowl of a heavy-duty mixer. Beat slowly while adding the salt and cream of tartar, then continue beating for 1 minute, or until soft peaks form. Increase speed to medium; add sugar, by tablespoons until it is all incorporated, then beat 1½ minutes longer. When egg whites are still, add vanilla and almond extract. Remove bowl from mixer and sprinkle half the flour-sugar mixture over the egg whites. Fold in with rubber spatula; sprinkle with remaining flour-sugar mixture and fold again, using a minimum number of strokes so that the egg whites do not deflate.

Gently spoon mixture into the prepared pan and bake for 40 to 50 minutes or until golden brown. Do not over bake or the cake will sink in the middle.

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