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Chocolate Angel Cake

TOTAL TIME: Prep: 25 min. Bake: 35 min. + cooling YIELD: 16 servings.
When I was married in 1944, I could barely boil water. My dear mother-in-law taught me her specialty—making the lightest angel food cakes ever. This chocolate version is an easy, impressive treat. —Joyce Shiffler, Colorado Springs, Colorado

Ingredients

  • 1-1/2 cups egg whites (about 10 large)
  • 1-1/2 cups confectioners' sugar
  • 1 cup cake flour
  • 1/4 cup baking cocoa
  • 1-1/2 teaspoons cream of tartar
  • 1/2 teaspoon salt
  • 1 cup sugar
  • FROSTING:
  • 1-1/2 cups heavy whipping cream
  • 1/2 cup sugar
  • 1/4 cup baking cocoa
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • Chocolate leaves, optional

Directions

  • 1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift together confectioners' sugar, flour and cocoa 3 times.
  • 2. Add cream of tartar 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. 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 375° until lightly browned and entire top appears dry, 35-40 minutes. 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. In a large bowl, combine the first 5 frosting ingredients; cover and chill for 1 hour. Beat until stiff peaks form.
  • 6. Spread over the top and sides of cake. Store in the refrigerator. Garnish with chocolate leaves if desired.

Nutrition Facts

1 piece: 244 calories, 9g fat (5g saturated fat), 31mg cholesterol, 194mg sodium, 39g carbohydrate (30g sugars, 1g fiber), 4g protein.

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