Chocolate Angel Cake

• CAKE
• 1 1/2 cups confectioners' sugar
• 1 cup cake flour
• 1/2 cup baking cocoa
• 1 1/2 cups egg whites (about 10 large eggs)
• 1 1/2 teaspoons cream of tartar
• 1/2 teaspoon salt
• 1 cup sugar
• FROSTING
• 1 1/2 cups whipping cream
• 1/2 cup sugar
• 1/4 cup baking cocoa
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract

1. Cake: Sift together the confectioner's sugar, flour, and cocoa three times; set aside. In a mixing bowl, beat egg whites, cream of tarter and salt until soft peaks form.
2. Add sugar, 2 tbsp at a time, beating until stiff peaks form.
3. Gradually fold in the cocoa mixture, about a fourth at a time.
4. Spoon into an ungreased 10 inch tube pan.
5. Carefully run a metal spatula or knife through batter to remove air pockets.
6. Bake on lowest oven rack at 375 for 35-40 minutes or until cracks in cake feel dry.
7. Immediately invert pan and cool completely. Run a knife around edges of pan, and along center tube, to loosen and remove cake.
8. For frosting: combine all frosting ingredients; cover and chill for 1 hour. Beat until stiff peaks form and spread over top and sides of cake.
9. Store frosted cake in the refrigerator.

cake, confectioners, cake flour, baking cocoa, egg whites, cream of tartar, salt, sugar, frosting, whipping cream, sugar, baking cocoa, salt, vanilla extract

Taken from www.food.com/recipe/chocolate-angel-cake-152906 (may not work)