Chocolate Angel Food Cake Recipe

Ingredients

• 1-1/2 cups egg whites (about 10)
• 3/4 cup cake flour
• 1-1/2 cups plus 2 tablespoons sugar, divided
• 1/4 cup baking cocoa
• 1-1/2 teaspoons cream of tartar
• 1-1/2 teaspoons vanilla extract
• 1/4 teaspoon salt
• CHOCOLATE FLUFF FROSTING:
• 2 cups heavy whipping cream
• 1 cup sifted confectioners' sugar
• 1/2 cup baking cocoa
• Dash salt

Directions

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift the flour, 3/4 cup plus 2 tablespoons sugar and cocoa three times. Set aside.
• Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add 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. Mixture will be thick.
• Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 40-45 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 frosting, In a large bowl, beat cream until it begins to thicken. Add the sugar, cocoa and salt; beat until stiff peaks form. Frost top and sides of cake. Yield: 12 servings.

Chocolate Angel Food Cake published in Country Woman November/December 1991, p31