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Chocolate Angel Food Cake Recipe

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This recipe for Chocolate Angel Food Cake, by , is from Only the Best Volume II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karla Smith
Added: Sunday, August 24, 2008


3/4 cup sifted cake flour
1 1/2 cup plus 2 T. sugar, divided
1/4 cup unsweetened cocoa
1 1/2 cup egg whites, room temperature
1 1/2 tsp. cream of tartar
1/4 tsp. salt
1 1/2 tsp. vanilla


2 cup whipping cream
1 cup sifted confectioners sugar
1/2 cup unsweetened cocoa
dash salt

Sift together flour, 3/4 cup plus 2 tbsp. sugar and cocoa three times. Set aside. In a large mixing bowl, beat egg whites, cream of tartar, salt and vanilla until foamy. Add remaining sugar, 2 tbsp. at a time, beating about 10 seconds after each addition. Continue beating until mixture holds stiff peaks. With a rubber scraper, fold in flour mixture, 3 tbsp. at a time. Mixture will be thick. Spread into a 10 inch angel food pan. Cut through batter with a knife to remove air pockets. Bake at 350 for 40-45 minutes. Immediately invert cake in pan and cool. For frosting, combine all ingredients in a chilled bowl. Beat until thick enough to spread.




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