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Homemade Angel Food Cake

"Whipped cream and a hint of chocolate make this cake delightful," remarks Joan Schroeder of Pinedale, Wyoming.

12-16 ServingsPrep: 30 min. Bake: 50 min. + cooling

Ingredients

1-1/2 cups egg whites (about 10)
1 cup cake flour
1 cup confectioners' sugar
1 teaspoon cream of tartar
1 teaspoon vanilla extract
Pinch salt
1-1/4 cups sugar
FROSTING:
1 plain milk chocolate candy bar (7 ounces)
2 cups heavy whipping cream
3 tablespoons confectioners' sugar
1 teaspoon vanilla extract
Chocolate shavings, optional

Directions

Let egg whites stand at room temperature 30 minutes. Sift flour and
confectioners' sugar together twice; set aside. In a large bowl,
beat the egg whites, cream of tartar and salt on medium speed until
soft peaks form. Add vanilla and salt 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. Bake at 325° for
50-60 minutes or until lightly browned and entire top appears dry.

2 of 2

Homemade Angel Food Cake (continued)

Directions (continued)

Immediately invert the pan onto a wire rack; cool completely.
For frosting, melt the candy bar in a heavy saucepan or microwave;
stir until smooth. Cool for 5 minutes. In a chilled large bowl, beat
cream until it begins to thicken. Add confectioners' sugar; beat
until stiff peaks form. Stir in vanilla. Fold in melted chocolate.
Run a knife around sides and center tube of pan. Invert cake onto a
serving plate; frost top and sides. Garnish with chocolate shavings
if desired. Store in the refrigerator. Yield: 12-16 servings.

Nutrition Facts: 1 serving (1 slice) equals 305 calories, 15 g fat (9 g saturated fat), 43 mg cholesterol, 69 mg sodium, 40 g carbohydrate, 1 g fiber, 5 g protein.