Chocolate Cream Angel Slices With Berry Sauce

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“Once again, a throw-together recipe. There were several pie fillings that were in the pantry, which I had to choose from and the rest I made up as I went along; this was for last minute company and I was so tired of the "pound cake and strawberries routine" I was determined to make a few changes. Here goes whatever!”

Ingredients Nutrition

  • 21 ounces blackberry pie filling (I used 21 oz. from a 32 oz. size can, by Berry, Berry Farms)
  • 1 cup frozen blackberrie (from 12-14 oz bag)
  • 2 tablespoons amaretto liqueur
  • 1 tablespoon toasted almond, chopped powder fine
  • 2 ounces semisweet chocolate
  • 1 cup non-dairy whipped topping or 1 cup whipping cream
  • 1 tablespoon Amaretto
  • 1 loaf poundcake (about 7x7x3-inch) or 1 loaf angel food cake (about 7x7x3-inch)
  • 8 teaspoons chocolate flavored syrup
  • 1 -2 tablespoon toasted almond, chopped fine


  1. In small bowl, mix all sauce ingredients.
  2. Cover; refrigerate until serving time.
  3. In 1 quart saucepan, heat chocolate over low heat, stirring occasionally, just until melted.
  4. Remove from heat.
  5. Stir in 1/4 cup of the whipped topping or whipping cream.
  6. In medium bowl, add remaining whipped topping(instructions for whipping cream follow) with chocolate mixture and amaretto.
  7. Serve immediately, or cover and refrigerate.
  8. To serve, cut cake into 8 slices; place on individual dessert plates.
  9. Spoon about 1/3 cup sauce over each slice.
  10. Top with about 1/4 cup chocolate cream mixture; drizzle with 1 teaspoon chocolate syrup, and, if desired, garnish with a sprinkling of toasted almonds.
  11. *If using whipping cream, beat remaining 3/4 cup with electric mixer on high speed until stiff peaks form. Then beat in chocolate mixture and amaretto. Serve immediately, or cover and refrigerate up to 2 hours, only.

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