Chocolate Angel Food Cake With Chocolate Icing

• 12 egg whites
• 1 cup cake flour
• 1/3 cup baking cocoa
• 3/4 teaspoon cream of tartar
• 1-1/2 teaspoons vanilla extract
• 1/4 teaspoon almond extract
• 1/8 teaspoon salt
• 1-2/3 cups sugar
• 1-3/4 cups confectioners' sugar
• 1/3 cup baking cocoa
• 1/3 cup reduced-fat sour cream
• 1 tablespoon fat-free milk
• 3/4 teaspoon vanilla extract

1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift flour and cocoa together twice; set aside.
2. Add the cream of tartar, extracts 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.
3. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350u0b0 for 30-40 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 icing, in a small bowl, beat the confectioners' sugar, cocoa, sour cream, milk and vanilla until smooth. Drizzle over cake. Refrigerate leftovers.

egg whites, cake flour, baking cocoa, cream of tartar, vanilla, almond extract, salt, sugar, sugar, baking cocoa, sour cream, milk, vanilla

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