Printable | Taste of Home

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
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

Printed from tasteofhome.com Jul 24, 2008

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Chocolate Angel Cake cont.

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, 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.