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FROSTED ANGELFOOD CAKE

THE CHOCOLATE WHIPPED CREAM FROSTING JUST MAKES THIS CAKE DELIGHTFUL AND VERY DELICIOUS.





List of Ingredients



• 1 CUP CAKE FLOUR
  
• 1 CUP CONFECTIONERS' SUGAR
  
• 1 1/2 CUPS EGG WHITES, ABOUT 12 EGGS
  
• 1 TEASPOON CREAM OF TARTAR
  
• 1 PINCH SALT
  
• 1 TEASPOON VANILLA EXTRACT
  
• 1 1/4 CUP SUGAR
  
• FROSTING
  
• 7 OUNCES SEMI-SWEET CHOCOLATE CHIPS OR BAR
  
• 2 CUPS HEAVY WHIPPING CREAM
  
• 3 TABLESPOONS CONFECTIONERS' SUGAR
  
• 1 TEASPOON VANILLA
  
• CHOCOLATE SHAVINGS
  






Instructions



1. PREHEAT OVEN TO 325°.
   
2. SIFT FLOUR AND COFECTIONERS' SUGAR TOGETHER TWICE, SET ASIDE.
   
3. IN A MIXING BOWL, BEAT EGG WHITES, CREAM OF TARTAR AND SALT ON MEIDUM SPEED UNTIL SOFT PEAKS FORM. ADD VANILLA.
   
4. GRADUALLY BEAT IN SUGAR, ABOUT 2 TABLESPOONS AT A TIME, UNTIL STIFF PEAKS FORM, SCRAPING BOWL OCCASIONALLY.
   
5. GRADUALLY FOLD IN FLOUR MIXTURE, ABOUT 1/2 CUP AT A TIME. POUR INTO AN UNGREASED 10" TUBE PAN AND BAKE 50 TO 60 MINUTES OR UNTIL LIGHTLY BROWNED AND ENTIRE TOP APPEARS DRY. REMOVE FROM OVEN AND IMMEDIATELY INVERT CAKE PAN ONTO A WIRE RACK. COOL COMPLETELY ABOUT 1 HOUR. RUN A KNIFE AROUND SIDES OF CAKE AND REMOVE TO A SERVING PLATTER. FROST TOP AND SIDES. SPRINKLW WITH SHAVED CHOCOLATE. STORE IN REFRIGERATOR.
   
6. FROSTING: MELT THE CHOCOLATE IN A DOUBLE BOILER AND COOL FOR 5 MINUTES.
   
7. IN A MIXING BOWL, BEAT CREAM AND SUGAR UNTIL STIFF PEAKS FORM, STIR IN VANILLA. FOLD IN MELTED CHOCOLATE.