Chocolate Angel Cake Recipe

Directions:

1. 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.
2. Add sugar, 2 tbsp at a time, beating until stiff peaks form.
3. Gradually fold in the cocoa mixture, about a fourth at a time.
4. Spoon into an ungreased 10 inch tube pan.
5. Carefully run a metal spatula or knife through batter to remove air pockets.
6. Bake on lowest oven rack at 375 for 35-40 minutes or until cracks in cake feel dry.
7. Immediately invert pan and cool completely. Run a knife around edges of pan, and along center tube, to loosen and remove cake.
8. 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.
9. Store frosted cake in the refrigerator.