Chocolate Angel Food Cake with Chocolate Icing Recipe
Chocolate Angel Food Cake with Chocolate Icing Recipe photo by Taste of Home

Chocolate Angel Food Cake with Chocolate Icing Recipe

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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
TOTAL TIME: Prep: 35 min. Bake: 30 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 35 min. Bake: 30 min. + cooling
MAKES: 16 servings


  • 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

Nutritional Facts

1 slice: 195 calories, 1g fat (trace saturated fat), 2mg cholesterol, 64mg sodium, 43g carbohydrate (34g sugars, 1g fiber), 4g protein


  1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift flour and cocoa together twice; set aside.
  2. 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.
  3. Gently spoon into an ungreased 10-in. tube pan. Cut through batter 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.
  4. Run a knife around side and center tube of pan. Remove cake to a serving plate.
  5. 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.
Originally published as Chocolate Angel Food Cake in Healthy Cooking October/November 2009, p12

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Reviewed Oct. 10, 2012

"Excellent cake. It came out perfectly. My family loved it."

Reviewed Oct. 6, 2012

"Use the left over yolks for noodles!"

Reviewed Oct. 4, 2012

"I made this today and it is sooooooooo good!! The kids and I ate almost the whole thing. I didn't add the icing, it was sweet and yummy without it. I will be making this again and again!!"

Reviewed Oct. 4, 2012

"Just a reply as to what you do with 12 egg yolks. I usually use whipped cream to top cream pies, so I save the three egg whites in a baggie. Also when I make pudding. When I have enough frozen, I thaw them and make an angelfood cake. Works really well. You could also cook the egg yolks in boiling water until firm, cool and grate over creamed asparagus or dried beef sandwiches. MMMMN, GOOD!"

Reviewed Oct. 4, 2012

"Wonderful.... But... what do you do with 12 egg yolks???"

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