Contest-Winning Chocolate Angel Food Cake Recipe
- 3/4 cup sifted cake flour
- 1-1/2 cups plus 2 tablespoons sugar, divided
- 1/4 cup unsweetened cocoa
- 1-1/2 cups egg whites, room temperature
- 1-1/2 teaspoons cream of tartar
- 1/4 teaspoon salt
- 1-1/2 teaspoons vanilla extract
- CHOCOLATE FLUFF FROSTING:
- 2 cups whipping cream
- 1 cup sifted confectioners' sugar
- 1/2 cup unsweetened cocoa
- Dash salt
- 1. Sift together flour, 3/4 cup plus 2 tablespoons sugar and cocoa three times. Set aside. In a large mixing bowl, beat egg whites, cream of tartar, salt and vanilla until foamy. Add remaining sugar, 2 tablespoons at a time, beating about 10 seconds after each addition. Continue beating until mixture holds stiff peaks. With a rubber scraper, fold in flour mixture, 3 tablespoons at a time. Mixture will be thick. Spread into a 10-in. angel food pan. Cut through batter with a knife to remove air pickets. Bake at 350° for 40-45 minutes or until the top of cake springs when touched. Immediately invert cake in pan; cool. Run a knife around sides of cake and remove. For frosting, combine all ingredients in a chilled bowl. Beat until thick enough to spread. Frost the entire cake. Chill until ready to serve. Yield: 12 servings.
1 slice: 344 calories, 15g fat (9g saturated fat), 54mg cholesterol, 127mg sodium, 48g carbohydrate (37g sugars, 1g fiber), 6g protein.
Reviews for Contest-Winning Chocolate Angel Food Cake
"Can this cake be made the day before served? Can he icing be put on the day of serving?"
"Like another reviewer, when I first tasted this cake, I thought there wasn't enough chocolate flavor. However, when I tried a piece with icing, that changed my opinion. I really liked the cake. There must be a lot of icing on the cake in the picture, because I had a great deal left over. I used the left over to dip strawberries, and it was excellent. I don't generally like icing, as I think it is too sweet, but I thought the icing made the cake."
"I really hate to (makes farting sound) on a recipe, but this cake just didn't do it for me.I decided to leave out the last 2 tablespoons of sugar, but it was still too sweet for me and 1/4 cup of cocoa just isn't enough. I couldn't really taste the chocolate at all.However, the texture was amazing. I didn't make the frosting because the cake doesn't need it. Some whip cream would be more than enough to finish it off."
"Love this cake!"
"Just as things were going perfect while preparing the cake it all went downill once I followed the directions to put the pan on the very botton rack in the oven. About six minutes before forty minuteswas up I opened up the oven to take a look and I could smell the cake burning. I ended up having to cut off the bottom part of the cake so that it wouldn't taste burnt and that caused me to have way to much frosting. The frosting was absolutely delish but I ended up having to add more sugar and cocoa then what the recipe asked for because it was still very thin. All in all, I ended up having a little bit of cake with my frosting. If I make this again I will make sure to put it on the second lowest rack in the oven so that I can actually enjoy and taste the cake."