Chocolate Flamingo

This is one of my favorite cookbooks in my collection. It’s a 1961 church cookbook from “The Ladies Aid of the First Evangelical United Brethren Church” of Leavenworth, Kansas. It’s held together with yarn, has this charming crafted cover with fabric scraps, and the title is written in nail polish. This dessert caught my eye, as it sounds amazing. It was contributed by “Chef Hal Rector.” I would think it could be adapted with Cool Whip or whipped cream.

Chocolate Flamingo

Butter oblong pan, 7x9x2 in.

1 angel food cake

3 eggs, separated

Combine 2 pkgs. Bakers Chocolate bits and 4 Tbsp. sugar in top of double boiler over hot water, till melted. Let stand 4 minutes. Add egg yolks; stir till smooth.

Whip egg whites stiff.

Prepare 1 pkg. Dream Whip using 1 large can evaporated milk instead of amount of milk called for on pkg. Add 2 tsp. vanilla to Dream Whip.

Mix stiffly beaten egg whites into Chocolate mixture; then fold in the Dream Whip mixture.

Pinch Angel Food Cake into small pieces. Use 1/2 of cake to cover bottom of buttered pan. Spread 1/2 of the Chocolate mixture evenly over the cake bits. Pinch the other half of cake over the Chocolate mixture and spread the remainder of Chocolate mixture over the top. Let stand in refrigerator 24 hours before serving.

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