Chocolate angle food cake

12 servings

Ingredients

Quantity Ingredient
¾ cup Cake flour -- sifted
1½ cup Sugar -- divided
Plus 2 tablespoons
¼ cup Unsweetened cocoa powder
1½ cup Egg white -- room
Temperature
1½ teaspoon Cream of tartar
¼ teaspoon Salt
1½ teaspoon Vanilla extract
Chocolate Fluff Frosting:
2 cups Whipped cream
1 cup Confectioner's sugar
½ cup Unsweetened cocoa powder
1 dash Salt

Directions

Sift together flour, ¾ cup plus 2 tablespoons sugar and cocoa three times Set aside. In a large mixing bowl, beat egg whites, cream of tartar, salt and vanilla until foamy. Add remaining sugar, 2 tablespoon at a time, beating about 10 seconds after each addition..

Continue beating until mixture holds stiff peaks. With a rubber scraper, fold in flour mixture, 3 tablespoons at a time. Mix will be thick. Spread into a 10 inch angel food pan. Cut through batter with a knife to remove air pockets. Bake at 350 deg. for 40 to 45 min. or until the top of cake springs when touched. Immediately invert cake in pan; cool. Run a knife around sides of cake and remove. For frosting, combine all ingredients in a chilled bowl. Beat until thick enough to spread. Frost the entire cake. Chill until ready to serve.

Yield: 12 servings.

Recipe By : Country Woman

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