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Brown Sugar Angel Food Cake

Brown sugar makes this moist, tender angel food cake delicious and different. Chunks of chopped toffee give its fluffy frosting some snap. The cake’s lovely with a hot cup of coffee.

16 ServingsPrep: 1 hour + chilling Bake: 25 min. + cooling

Ingredients

1-1/2 cups egg whites (about 10)
1-3/4 cups packed brown sugar, divided
1 cup cake flour
1-1/2 teaspoons cream of tartar
1-1/2 teaspoons vanilla extract
1/2 teaspoon salt
TOFFEE/TOPPING:
1 teaspoon plus 1 cup butter, divided
1-1/2 cups chopped pecans
1-1/2 cups packed brown sugar
1 cup (6 ounces) semisweet chocolate chips
1 carton (12 ounces) frozen whipped topping, thawed

Directions

Place egg whites in a large bowl; let stand at room temperature for
30 minutes. Sift 1 cup brown sugar and flour together twice; set
aside.
Add the cream of tartar, vanilla and salt to egg whites; beat on
medium speed until soft peaks form. Gradually add remaining brown
sugar, about 2 tablespoons at a time, beating on high until stiff
glossy peaks form and sugar is dissolved. Gradually fold in flour
mixture, about 1/2 cup at a time.
Gently spoon into an ungreased 10-in. tube pan. Cut through batter
with a knife to remove air pockets. Bake on the lowest oven rack at

2 of 2

Brown Sugar Angel Food Cake (continued)

Directions (continued)

350° for 25-30 minutes or until lightly browned and entire top
appears dry. Immediately invert pan; cool completely, about 1 hour.
Run a knife around side and center tube of pan. Remove cake to a
serving plate.
For toffee, line a 13-in. x 9-in. baking pan with foil; grease the
foil with 1 teaspoon butter. Sprinkle pecans into prepared pan; set
aside.
In a small heavy saucepan over medium-low heat, bring brown sugar and
remaining butter to a boil, stirring constantly. Cover and cook for
2 minutes. Cook and stir with a clean spoon until a candy
thermometer reads 300° (hard-crack stage). Immediately pour into
prepared pan. Sprinkle with chips; spread with a knife when melted.
Refrigerate for about 1 hour or until set.
Frost cake with whipped topping. Finely chop half of the toffee;
press onto cake. Serve with remaining toffee if desired. Store
leftover toffee in an airtight container. Yield: 16 servings.

Nutrition Facts: 1 slice (calculated without additional toffee) equals 349 calories, 15 g fat (9 g saturated fat), 15 mg cholesterol, 167 mg sodium, 49 g carbohydrate, 1 g fiber, 4 g protein.