 |
Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 12 |
|
This delicious chocolaty cake is so simple, I've made it hundreds of times, writes Lorraine Olson of Madison, Minnesota. I never frost it. Instead I serve it with whipped topping, ice cream or sometimes even plain. The recipe won first prize at our county fair. Ingredients:
12 egg whites |
3/4 cup cake flour |
1-1/2 cups sugar, divided |
1/4 cup baking cocoa |
1 teaspoon cream of tartar |
1/4 teaspoon salt |
Directions:
1. Let egg whites stand at room temperature for 30 minutes. Sift the flour, 1/2 cup sugar and cocoa together twice; set aside.
2. Add cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining 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.
3. Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 50-60 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
4. Run a knife around side and center tube of pan. Remove cake to a serving plate. Yield: 12 servings.
|
|