I recently made this chocolate Angel Food Cake for a friend's birthday. If you like Angel Food and chocolate, you won't want to miss this one. The icing is a whipped cream combo, so cake is very light and so tasty!! It comes from "Taste of Home" magazine, several years ago.
- 1-1/2 cups powdered sugar
- 1 cup cake flour
- 1/4 cup baking cocoa
- 1-1/2 cups egg whites(about 11 eggs)
- 1-1/2 teaspoons cream of tartar
- 1/2 teaspoon salt
- 1 cup sugar
Frosting:
- 1-1/2 cups whipping cream
- 1/2 cup sugar
- 1/4 cup baking cocoa
- 1/2 teaspoon salt
- 1/2 teaspoon Mexican vanilla
Move oven rack to lowest level and preheat oven to 375 degrees. Sift together sugar, flour, and cocoa 3 times; set aside. In another large metal mixing bowl, beat egg whites, cream of tartar, and salt until soft peaks form. Add granulated sugar, 2 tablespoons at a time, beating until stiff peaks form. Gradually fold in cocoa/flour mixture, about 1/4 at a time. Spoon into an ungreased 10 inch tube pan. Carefully run a knife thru batter to remove air bubbles. Bake on lowest rack for 35-40 minutes, or until top springs back when lightly touched. Immediately invert pan and cool completely. Run a knife around edges to loosen cake and remove from pan. For frosting, In a mixing bowl, combine the first 5 frosting ingredients, cover and chill for 1 hour. Take out of frig and beat until stiff peaks form. Spread over top and sides of cake. Store in the refrigerator. Garnish with chocolate sprinkles, flowers in center, etc. Serves 12-16
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