CHOCOLATE ANGEL FOOD CAKE

Last night, we had my mother-in-law over for her late birthday/mother's day dinner. It was a great time. It was a beautiful day and we were able to cook hamburgers and hotdogs on the grill. With grilled food must come baked beans, of course. Quite a simple dinner, but it tasted so good. After a long winter it is just so so nice to be able to pull out the grill. Well, my mother-in-law LoVeS chocolate and I have made it our little tradition to make her a CHOCOLATE ANGEL FOOD CAKE with CHOCOLATE WHIPPED FROSTING for her birthday every year. I used to deliver it to the greenhouse where she worked, but this year she decided to not go back to work. So, I delivered it to her from the fridge to the table! This is a recipe that I only make for special occasions just because it needs to be set up on a pedastal and I don't want it to be one of those "everyday cakes"... :-) It's just too good!

Chocolate Angel Food Cake with Chocolate Whipped Frosting

printable recipe

1 1/2 cups confectioners' sugar

1 cup cake flour

1/4 cup baking cocoa

1 1/2 cups egg whites (12-15 eggs, usually)

1 1/2 teaspoons cream of tartar

1/2 teaspoon salt

1 cup sugar

Frosting:

2 cups whipping cream

1/2 cup sugar

1/4 cup baking cocoa

1/2 teaspoon salt

1/2 teaspoon vanilla

Sift together confectioners' sugar, flour and cocoa three times; set aside. In a mixing bowl, beat egg whites, cream of tartar and salt until soft peaks form. Add sugar, 2 tablespoons at a time, beating until stiff peaks form. Gradually fold in cocoa mixture, about a fourth at a time. Spoon into an ungreased 10-inch tube pan. Carefully run a metal spatula or knife through batter to remove air pockets. Bake on lowest oven rack at 375 degrees for 35-40 minutes or until the top springs back when lightly touched and cracks feel dry. Immediately invert pan; cool completely. Run a knife around edges and center tube to loosen; remove cake. In a mixing bowl, combine the first five frosting ingredients; cover and chill for 1 hour. Beat until stiff peaks form. Spread over top and sides of cake. Store in the refrigerator. Garnish with grated chocolate or mini chocolate chips. Yields: 12-16 servings.

Happy Cooking!

Teauna