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Chocolate Angel Food Cake

This eye-appealing cake brings mild chocolate flavor and a touch of elegance to any meal. And there’s only 1 g of fat per serving! Rebecca Baird - Salt Lake City, Utah

16 ServingsPrep: 35 min. Bake: 30 min. + cooling

Ingredients

12 egg whites
1 cup cake flour
1/3 cup baking cocoa
3/4 teaspoon cream of tartar
1-1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
1/8 teaspoon salt
1-2/3 cups sugar
ICING:
1-3/4 cups confectioners' sugar
1/3 cup baking cocoa
1/3 cup reduced-fat sour cream
1 tablespoon fat-free milk
3/4 teaspoon vanilla extract

Directions

Place egg whites in a large bowl; let stand at room temperature for
30 minutes. Sift flour and cocoa together twice; set aside.
Add the cream of tartar, extracts 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.
Gently spoon into an ungreased 10-in. tube pan. Cut through batter

2 of 2

Chocolate Angel Food Cake (continued)

Directions (continued)

with a knife to remove air pockets. Bake on the lowest oven rack at
350° for 30-40 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 icing, in a small bowl, beat the confectioners’ sugar, cocoa,
sour cream, milk and vanilla until smooth. Drizzle over cake.
Refrigerate leftovers. Yield: 16 servings.

Nutrition Facts: 1 slice equals 195 calories, 1 g fat (trace saturated fat), 2 mg cholesterol, 64 mg sodium, 43 g carbohydrate, 1 g fiber, 4 g protein.