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Chocolate Angel Cake




Source of Recipe


.
Chocolate Angel Cake

Taste of Home December/January 1998,
Yield: 12-16 servings.
Prep: 25 min. Bake: 35 min. + cooling

When I was married in 1944, I could barely boil water. My dear mother-in-law taught me her specialty - making the lightest angel food cakes ever. This chocolate version is an easy, impressive treat. For many years, it was our son's birthday cake.—Joyce Shiffler, Colorado Springs, Colorado

Ingredients:
• 1-1/2 cups egg whites (about 10)
• 1-1/2 cups confectioners' sugar
• 1 cup cake flour
• 1/4 cup baking cocoa
• 1-1/2 teaspoons cream of tartar
• 1/2 teaspoon salt
• 1 cup sugar
•
• FROSTING:
• 1-1/2 cups heavy whipping cream
• 1/2 cup sugar
• 1/4 cup baking cocoa
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• Chocolate leaves, optional

Directions:
1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift together confectioners' sugar, flour and cocoa three times; set aside.

2. Add cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually add 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. Spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 375° for 35-40 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.

5. In a large bowl, combine the first five frosting ingredients; cover and chill for 1 hour. Beat until stiff peaks form.
6. Sprea
d over the top and sides of cake. Store in the refrigerator. Garnish with chocolate leaves if desired.

1 serving equals 244 calories, 9 g fat (5 g saturated fat), 31 mg cholesterol, 194 mg sodium, 39 g carbohydrate, 1 g fiber, 4 g protein.