Chocolate Angel Cake 1-1/2 cups confectioners' sugar 1 cup cake flour 1/4 cup baking cocoa 1-1/2 cups egg whites (about 10) 1-1/2 teaspoons cream of tartar 1/2 teaspoon salt 1 cup sugar FROSTING: 1-1/2 cups heavy whipping cream 1/2 cup sugar 1/4 cup baking cocoa 1/2 teaspoon salt 1/2 teaspoon vanilla extract Printed from tasteofhome.com Jul 24, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Chocolate Angel Cake cont. Chocolate leaves, optional Sift together confectioners' sugar, flour and cocoa three times; set aside. In a mixing bowl; beat egg whites, cream of tartar and salt until soft peaks form. Add sugar, 2 tablespoons at a time, beating until stiff peaks form. Gradually fold in cocoa mixture, about a fourth at a time. Spoon into an ungreased 10-in. tube pan. Carefully run a metal spatula or knife through batter to remove air pockets. Bake on the lowest oven rack at 375° for 35-40 minutes or until the top springs back when lightly touched and cracks feel dry. Immediately invert pan; cool completely. Run a knife around edges and center tube to loosen; remove cake. In a mixing bowl, Printed from tasteofhome.com Jul 24, 2008 Copyright Reiman Media Group, Inc © 2008

	Chocolate Angel Cake combine the first five frosting ingredients; cover and chill for 1 hour. Beat until stiff peaks form. Spread over the top and sides of cake. Store in the refrigerator. Garnish with chocolate leaves if desired. Yield: 12-16 servings. Printed from tasteofhome.com Jul 24, 2008 Copyright Reiman Media Group, Inc © 2008