Chocolate Angel Food Cake with Chocolate Icing

Name: Chocolate Angel Food Cake with Chocolate Icing
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 16 servings.
Ingredients: 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

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

Ingredients

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

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 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.

Nutrition Facts

1 slice: 195 calories, 1g fat (0 saturated fat), 2mg cholesterol, 64mg sodium, 43g carbohydrate (34g sugars, 1g fiber), 4g protein.

Originally published as Deviled Angel Food Cake with Chocolate Sour Cream Frosting in Healthy Cooking October/November 2009

Reviews

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Average Rating:

Viterbo

Oct 10, 2012

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

Oct 6, 2012

Use the left over yolks for noodles!
willnria

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!!
ginny3235

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!
mom97080

Oct 4, 2012

Wonderful.... But... what do you do with 12 egg yolks???
Ethel2

Jul 6, 2011

Toasted it and the topped it off with Ice Cream and Strawberries. Out of this world.
wrumple

Jun 16, 2011

This cake was delicious. I think the homemade recipe is much better than a box mix. Lots of favorable comments!WER, Iowa
kckm9pa

Jun 10, 2011

Thank you so much, dharens, for the info. sometimes you just want to use a shortcut when you are in a crunch for time.I also bake 'from scratch', but that's not always possible.
dharens

Jun 9, 2011

This reminds me of one I make with angel food cake mix - have for a long time. one box angel food cake mix, 1 1/4 cups cold water, 1/2 c baking cocoa. Mix together, put into ungreased angel food cake pan. Bake at 350 degrees for 35 to 40 minutes. My family loves it. The grandchildren request it even for birthday cakes.
zoerogers

Jun 9, 2011

I have made many angel food cakes. Much better than a box mix. Consider it a challenge.