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Chocolate Angel Cake Recipe
1 1/2 cup confectioners sugar
1 cup cake flour
1/4 cup baking cocoa (i use hersheys low fat)
1 1/2 cups egg whites (about 10)
1 1/2 tsp. cream of tarter
1/2 tsp. salt
1 cup sugar
FROSTING:
1 1/2 cups whipping cream
1/2 cup sugar
1/4 cup baking cocoa
1/2 tsp salt
1/2 tsp. vanilla extract
Sift together confectioners sugar, flour and cocoa three times; set aside. In a mixing bowl, beat egg whites, cream of tarter and salt
until soft peaks form. Gradually fold in the cocoa mixture, about a fourth at a time. Spoon into a 10" tube pan. Carefully run a
metal spatula or knife thru the batter to remove the air pockets.
Bake on lowest rack at 375°F for about 35-40 min. OR until top springs back when touched in the middle and cracks feel dry.
Immediately invert pan; cool completely. Run a knife around the edges and center tube to loosen; remove cake.
In a mixing bowl, combine the first 5 ingriedients ( frosting ones) cover and chill for 1 hour. Beat until stiff peaks form. Spread over top
of cake and sides. Store in the fridge.
*I have made this twice and it's pretty good! I get my 5 yr old dd to dump in the ingredients and she also whips the egg whites!
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