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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 16 |
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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. (angel food cake). Ingredients:
1 1/2 cups confectioners' sugar |
1 cup cake flour |
1/2 cup baking cocoa |
1 1/2 cups egg whites (about 10 large eggs) |
1 1/2 teaspoons cream of tartar |
1/2 teaspoon salt |
1 cup sugar |
1 1/2 cups whipping cream |
1/2 cup sugar |
1/4 cup baking cocoa |
1/2 teaspoon salt |
1/2 teaspoon vanilla extract |
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.
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