Heavenly Chocolate Angel Food Cake Recipe
- 3/4 C. sifted cake flour
- 1 1/2 C. plus 2 Tbs. sugar, divided
- 1/4 C. unsweetened cocoa
- 1 1/2 C. egg whites, room temperature
- 1 1/2 tsp. cream of tartar
- 1/4 tsp. salt
- 1 1/2 tsp. vanilla extract
- Chocolate Frosting:
- 2 C. whipping cream
- 1 C. sifted confectioners' sugar
- 1/2 C. unsweetened cocoa
- Dash salt
Sift together flour, 3/4 C. plus 2 Tbs. sugar and cocoa. Sift this mixture three times. Set aside. In a large bowl, beat egg whites, cream of tartar, salt, and vanilla until foamy. Add remaining sugar, 2 Tbs. at a time, beating about ten seconds after each addition. Continue beating until stiff peaks form. Fold in flour mixture, about 3 Tbs. at a time. Mixture will be thick.
Spread into a 10 inch tube pan. Cut through batter with a knife to remove air pockets. Bake at 350 degrees for 40-45 minutes or until the top of cake springs back when touched lightly. Invert bake pan immediately; cool. Run a knife around sides of cake and remove.
Prepare frosting by combining all ingredients in a chilled bowl. Beat until the mixture is thick enough to spread. Frost the cake and chill until ready to serve. For an extra touch grate a chocolate bar on top of the cake.