Trail Angel Cake
If your sweet tooth starts acting up in the woods, reach for the Trail Angel Cake in your pack. Sweet strawberries, angel food cake, and warm chocolate sauce drizzled on top will tame your cravings.
Ingredients:
At Home: Read more about dehydrating strawberries on the dehydrating fruit page. For more on dehydrating cake, see the making bread crumbs page. Pack dried strawberries in a 3 x 5 plastic bag. Pack cocoa powder in a 2 x 3 plastic bag. Pack angel food cake crumbs in a 4 x 6 plastic bag. Place all three bags inside a sandwich size plastic bag and you will be admirably organized in camp. On the Trail: In a small pot, heat strawberries in ½ cup of water over low flame. The mission is to warm and rehydrate the strawberries and create some tasty strawberry juices at the same time, not to boil the red out of them. If you are using two small pots, as I do, combine four heaping teaspoons of cocoa powder with four teaspoons of water in the second pot. Using low flame again, stir continuously until you have warm, chocolaty sauce. Add more water a teaspoonful at a time until the sauce reaches desired consistency. If you only have one pot, transfer strawberries and juices to a serving container, insulate if you can, and then make the chocolate sauce in the same pot. Cover strawberries with cake crumbs. Push the cake down into the strawberry juices but don’t stir. Drizzle chocolate sauce over cake. Some of the cake will absorb the strawberry juices and some will remain crunchy. Explore with spoon. If you liked trail angel cake, try my chocolaty recipe for Mud Pie. |
