Ingredients
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-
1 1/2
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1
-
1/2
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1 1/2
-
1 1/2
-
1/2
-
1
-
-
1 1/2
-
1/2
-
1/4
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1/2
-
1/2
-
Directions
Chocolate Angel Cake, I love chocolate and angel food cake, so this seems like it would be awesome! I bet it would be good served with strawberries instead of the frosting, as well Cook time includes chilling the frosting, if making ZWT 3: U S (angel food cake), Wow! This is fab-u-lous! I skipped the frosting (didn’t need it for my taste) Would be *great* with strawberries or strawberry sauce, though I’d never had chocolate angel food before and thought it sounded great – our church just got done making 150 batches of Homemade Noodles and had some egg whites leftover LOL used some of them to try this cake and I’m soooo glad! Thank you for the recipe!
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Steps
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1
Done
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Cake: Sift Together the Confectioner's Sugar, Flour, and Cocoa Three Times; Set Aside. in a Mixing Bowl, Beat Egg Whites, Cream of Tarter and Salt Until Soft Peaks Form. |
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2
Done
|
Add Sugar, 2 Tbsp at a Time, Beating Until Stiff Peaks Form. |
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3
Done
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Gradually Fold in the Cocoa Mixture, About a Fourth at a Time. |
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4
Done
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Spoon Into an Ungreased 10 Inch Tube Pan. |
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5
Done
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Carefully Run a Metal Spatula or Knife Through Batter to Remove Air Pockets. |
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6
Done
|
Bake on Lowest Oven Rack at 375 For 35-40 Minutes or Until Cracks in Cake Feel Dry. |
|
7
Done
|
Immediately Invert Pan and Cool Completely. Run a Knife Around Edges of Pan, and Along Center Tube, to Loosen and Remove Cake. |
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8
Done
|
For Frosting: Combine All Frosting Ingredients; Cover and Chill For 1 Hour. Beat Until Stiff Peaks Form and Spread Over Top and Sides of Cake. |
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9
Done
|
Store Frosted Cake in the Refrigerator. |
