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Chocolate Angel Food Cake




Source of Recipe


Copykat Chat Forum posted by MaryJo


Recipe Introduction


An excellent, light cake.



List of Ingredients




2/3 c. flour
1/3 c. cocoa (I always use Dutch cocoa)
1-1/2 c. sugar - divided
12 egg whites (I use extra large)
1-1/2 tsp. vanilla
1-1/2 tsp. cream of tartar
1/2 tsp. salt


Recipe



Preheat oven to 375.

Sift together the cocoa, 3/4 c. sugar and flour three times. Do not skip this step. Set aside.

Beat egg whites on low in large bowl until foamy (about 5 minutes). Continue to beat while adding vanilla, salt and cream of tartar. Gradually increase speed to medium while beating in the remaining 3/4 c. sugar, a tablespoon or so at a time. When sugar is incorporated, beat an additional two minutes, until peaks hold their shape.

Sift 1/3 of the dry ingredients over the whites. Using a rubber spatula, carefully fold in. Repeat two times with remaining dry ingredients and fold in until just blended.

Pour batter into an ungreased 10" tube pan. Run knife through to remove air pockets. Bake 40 minutes. Invert pan on funnel or bottle to cool, then remove from pan.

Note: 12 egg whites expand a great deal, so make sure your bowl is LARGE enough to accomodate the eggs while folding in the dry ingredients. A bundt pan is not large enough - you must use a the 10" angel food tube pan.

This can be served plain or with cherry pie filling and cool whip.