Taste of Home
Contest-Winning Chocolate Angel Food Cake
TOTAL TIME: Prep: 25 min. Bake: 40 min. + cooling
YIELD: 12 servings.
When I take this different kind of angel food cake to church bake sales, it goes before I can get it on the table!
I've always enjoyed cooking, especially baking. My other hobbies are embroidery, counted cross-stitch and taking care of my flowers and garden (I love to can). My husband and I are retired to our farm home; we have three sons, all grown, and four grandchildren.
Ingredients
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1-1/2 cups egg whites (about 10 large)
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3/4 cup cake flour
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1-1/2 cups plus 2 tablespoons sugar, divided
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1/4 cup baking cocoa
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1-1/2 teaspoons cream of tartar
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1-1/2 teaspoons vanilla extract
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1/4 teaspoon salt
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CHOCOLATE FLUFF FROSTING:
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2 cups heavy whipping cream
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1 cup sifted confectioners' sugar
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1/2 cup baking cocoa
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Dash salt
Directions
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1.
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.
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2.
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.
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3.
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.
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4.
Run a knife around side and center tube of pan. Remove cake to a serving plate.
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5.
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.
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6.
Nutrition Facts
1 slice: 344 calories, 15g fat (9g saturated fat), 54mg cholesterol, 127mg sodium, 48g carbohydrate (37g sugars, 1g fiber), 6g protein.
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