My mom used to make this for us when we were younger, and every time she made it we all got excited, jumping around the kitchen and making all sorts of ruckus.
You should have seen the smiling, happy faces in my kitchen when I put this together yesterday. And all the ensuing ruckus. It was a party . . . of four.
Alright, here we go. Ingredient number 1 is an Angel Food cake, one of my personal favorites. Please, for the sake of all that is right and good in the world, go ahead and bake your own cake. It only takes water and one minute of mixing time. So easy, you can't even imagine. And you will have a cake that is ten times . . . no, one hundred times . . . (hyperbole, much?!) . . . better than those yucky cakes they sell in the grocery store.
Seriously, if you've never made an Angel Food cake at home, try it. You will thank me. Your family will thank me. Your dog will thank me.
O.K., now that I've convinced you to make your own Angel Food cake, and you've done that--baked it and cooled it completely--now you are ready to assemble your three ingredients.
Drum roll, please.
Angel Food cake, Cool Whip, and a very big Hershey bar. That is all.
Put the Hershey bar in your food processor (I have a handy-dandy small chopper for just this kind of thing) and grind it up.
That's it! That's all it is. But, trust me, it is SO good! Serve it with some sliced strawberries and you've got yourself the all-time easiest Valentines Day (or any day) dessert.
Side note: If you're a real big chocolate fan, you might want to consider using two of the giant Hershey bars. Just sayin'.
Second side note: I am not a Hershey fan. I'm more of a Dove chocolate girl. Hershey is too grainy for my refined palatte, so this is pretty much the only way I truly enjoy Hershey bars.
Third side note: If you don't want to keep the cake in your refrigerator, you can use the Cool Whip/Hershey mixture as a dolloping device rather than as frosting. That way you just put the whipped cream in the fridge and keep the cake on the counter. Oh, I am so full of tricks today, aren't I?
Final side note: This is kind of a blue-collar dessert. I suppose if you were a true food snob you could use real whipped cream and Scharffen Berger bittersweet chocolate. If you were a true food snob. Not that I am or anything.