Chocolate Angel Food Cake

• 1-1/2 cups egg whites (about 10)
• 3/4 cup cake flour
• 1-1/2 cups plus 2 tablespoons sugar, divided
• 1/4 cup baking cocoa
• 1-1/2 teaspoons cream of tartar
• 1-1/2 teaspoons vanilla extract
• 1/4 teaspoon salt
• CHOCOLATE FLUFF FROSTING:
• 2 cups heavy whipping cream
• 1 cup sifted confectioners' sugar
• 1/2 cup baking cocoa
• Dash salt

1. Place egg whites in a large bowl; let stand at room temperature for
2. 30 minutes. Sift the flour, 3/4 cup plus 2 tablespoons sugar and
3. cocoa three times. Set aside.
4. Add cream of tartar, vanilla and salt to egg whites; beat on medium
5. speed until soft peaks form. Gradually add sugar, about 2
6. tablespoons at a time, beating on high until stiff glossy peaks form
7. and sugar is dissolved. Gradually fold in flour mixture, about 1/2
8. cup at a time. Mixture will be thick.
9. Gently spoon into an ungreased 10-in. tube pan. Cut through the
10. batter with a knife to remove air pockets. Bake on the lowest oven
11. rack at 350u0b0 for 40-45 minutes or until lightly browned and
12. entire top appears dry. Immediately invert pan; cool completely,
13. about 1 hour.
14. Run a knife around side and center tube of pan. Remove cake to a
15. serving plate.
16. For frosting, In a large bowl, beat cream until it begins to thicken.
17. Add the sugar, cocoa and salt; beat until stiff peaks form. Frost
18. top and sides of cake.
19. Nutrition Facts: 1 serving (1 slice) equals 344 calories, 15 g fat (9 g saturated fat), 54 mg cholesterol, 127 mg sodium, 48 g carbohydrate, 1 g fiber, 6 g protein.
20. Taste of Home 2009

cake flour, baking cocoa, salt, u, chocolate fluff frosting, heavy whipping cream, sugar, baking cocoa, salt

Taken from www.epicurious.com/recipes/member/views/chocolate-angel-food-cake-50068436 (may not work)