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Chocolate Angel Food Cake with Chocolate Icing

 Chocolate Angel Food Cake with Chocolate Icing
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 McCormick® Pure Vanilla Extract
  • 1/4 teaspoon McCormick® Pure 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 McCormick® Pure 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

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Chocolate Angel Food Cake with Chocolate Icing (continued)

Directions (continued)

  • 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
  • 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.
Nutritional 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.