Contest-Winning Chocolate Angel Food Cake

• 1-1/2 cups egg whites (about 10 large)
• 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
• 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 30 minutes. Sift the flour, 3/4 cup plus 2 tablespoons sugar and cocoa three times. Set aside.
2. Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time. Mixture will be thick.
3. Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350u0b0 for 40-45 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
4. Run a knife around side and center tube of pan. Remove cake to a serving plate.
5. For frosting, In a large bowl, beat cream until it begins to thicken. Add the sugar, cocoa and salt; beat until stiff peaks form. Frost top and sides of cake.

egg whites, cake flour, sugar, baking cocoa, cream of tartar, vanilla, salt, heavy whipping cream, sugar, baking cocoa, salt

Taken from www.tasteofhome.com/recipes/contest-winning-chocolate-angel-food-cake/ (may not work)