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Chocolate Angel Cake Recipe

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This recipe for Chocolate Angel Cake, by , is from Our Favorites for Sarah and Lance, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Adella Thelke
Added: Saturday, January 7, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/4 c Cocoa 1 tsp vanilla extract
1/4 c Flour 1 c Softsilk Cake Flour
3/4 c plus 2 tbsp Sugar 12 egg whites, about 1 1/2 cups
1 1/2 tsp Cream of Tarter 1/4 tsp salt

Directions:
Directions:
Preheat oven to 375 degrees. Beat egg whites and cream of tarter with electric mixer till foamy. Gradually add sugar while mixer is on high speed. Add salt and vanilla. Beat until stiff and glossy, do not under-beat. Combine flours, cocoa, and sugar. Sprinkle 1/4 cup at a time over meringue. Folding in until just combined. Place batter into a 10x4 inch ungreased angel food cake pan. Cut through batter to remove air holes. Bake 30 to 40 minutes or until cracks are dry and top springs back when touched. Immediately turn over onto a tall bottle or funnel. Cool Completely.
Top with Cocoa Whipped Cream.

Personal Notes:
Personal Notes:
Nathan's Favorite Birthday Cake
Grandma Thelke did not like to leave us directions on how to prepare her recipes. This is from memory and our best guess.

 

 

 

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