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
Chocolate Angel Cake Recipe
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TOTAL TIME: Prep: 25 min. Bake: 35 min. + cooling
MAKES: 12-16 servings
Ingredients
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1-1/2 cups egg whites (about 10)
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[post_ads_2]
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift together confectioners' sugar, flour and cocoa three times; set aside.
- 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.
- 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° for 35-40 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.
- In a large bowl, combine the first five frosting ingredients; cover and chill for 1 hour. Beat until stiff peaks form.
- Spread over the top and sides of cake. Store in the refrigerator. Garnish with chocolate leaves if desired. Yield: 12-16 servings.
Nutritional Facts
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1 slice: 244 calories, 9g fat (5g saturated fat), 31mg cholesterol, 194mg sodium, 39g carbohydrate (30g sugars, 1g fiber), 4g protein.
Courtesy: Taste of Home
