{"id":101685,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-15T01:13:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/contest-winning-chocolate-angel-food-cake\/"},"modified":"2024-10-25T14:19:10","modified_gmt":"2024-10-25T19:19:10","slug":"contest-winning-chocolate-angel-food-cake","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/contest-winning-chocolate-angel-food-cake\/","title":{"rendered":"Contest-Winning Chocolate Angel Food Cake"},"content":{"rendered":"<p>This angel food <a href=\"https:\/\/www.tasteofhome.com\/recipes\/buttermilk-cocoa-cake\/\" data-name=\"www.tasteofhome.com\/recipes\/buttermilk-cocoa-cake\/\" data-module=\"content engagement\" data-position=\"embedded links\">cake<\/a> with chocolate frosting is a show stopper just from its looks alone, and once people start sinking in their teeth, it will be the talk of the party. When people aren&#8217;t busy shoveling bites into their mouths, that is. <a href=\"https:\/\/www.tasteofhome.com\/recipes\/angel-food-trifle\/\" data-name=\"www.tasteofhome.com\/recipes\/angel-food-trifle\/\" data-module=\"content engagement\" data-position=\"embedded links\">Angel<\/a> food cake takes a bit of practice, and this chocolate angel food cake recipe adds one additional layer, if you will, but it&#8217;s so worth the time.<\/p>\n<p>And don&#8217;t worry too much; if you follow each step closely, the cake will come out great even the first time you make it. So, let&#8217;s gather our ingredients and get to work on this chocolate-frosted <a href=\"https:\/\/www.tasteofhome.com\/recipes\/angel-food-cake\/\" data-name=\"www.tasteofhome.com\/recipes\/angel-food-cake\/\" data-module=\"content engagement\" data-position=\"embedded links\">angel food<\/a> cake, because it will be a new frequent treat in your home and beyond.<\/p>\n<h2>Chocolate Angel Food Cake Ingredients<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2070119\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Chocolate-Angel-Food-Cake_TOHD24_2620_MelissaPatterson_1.jpg?fit=700%2C1024\" alt=\"Chocolate Angel Food Cake by Taste Recipes\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Melissa Patterson for Taste Recipes<\/span><\/span><\/p>\n<ul class=\"recipe-ingredients__list recipe-ingredients__collection splitColumns\">\n<li><strong>Egg whites: <\/strong>You need a cup and a half of egg whites, which usually takes about 10 large eggs.<\/li>\n<li><strong>Cake flour:\u00a0<\/strong>This cake uses surprisingly little flour, and cake flour makes a lighter cake than all-purpose flour.<\/li>\n<li><strong>Sugar: <\/strong>This angel food cake\u00a0does use plenty of sugar, though, and be sure to measure it out and keep it divided.<\/li>\n<li><strong>Baking cocoa:\u00a0<\/strong>You&#8217;ll use baking <a href=\"https:\/\/www.tasteofhome.com\/recipes\/hot-cocoa-with-almond-milk\/\" data-name=\"www.tasteofhome.com\/recipes\/hot-cocoa-with-almond-milk\/\" data-module=\"content engagement\" data-position=\"embedded links\">cocoa<\/a> in the cake and in the frosting.<\/li>\n<li><strong>Cream of tartar:\u00a0<\/strong>Cream of tartar is essential for the texture of this cake.<\/li>\n<li><strong>Vanilla extract:\u00a0<\/strong><a href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-vanilla-extract\/\" data-name=\"www.tasteofhome.com\/recipes\/homemade-vanilla-extract\/\" data-module=\"content engagement\" data-position=\"embedded links\">Vanilla extract<\/a> provides much of the flavor profile here.<\/li>\n<li><strong>Salt:\u00a0<\/strong>Just a bit of salt helps the other ingredients shine.<\/li>\n<\/ul>\n<h3>Chocolate fluff frosting:<\/h3>\n<ul class=\"recipe-ingredients__list recipe-ingredients__collection splitColumns\">\n<li><strong>Heavy whipping cream:\u00a0<\/strong>A good heavy cream makes for a great frosting.<\/li>\n<li><strong>Confectioners&#8217; sugar:\u00a0<\/strong>Make sure to sift this sugar before you use it.<\/li>\n<li><strong>Baking cocoa:\u00a0<\/strong>Here&#8217;s the second use of baking cocoa.<\/li>\n<li><strong>Salt:\u00a0<\/strong>Just a dash will do this time.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Prepare the eggs and the flour, cocoa and sugar blend<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2070120\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Chocolate-Angel-Food-Cake_TOHD24_2620_MelissaPatterson_2.jpg?fit=700%2C1024\" alt=\"Chocolate Angel Food Cake by Taste Recipes\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Melissa Patterson for Taste Recipes<\/span><\/span><\/p>\n<p>Place the egg whites in a large bowl and let them stand at room temperature for 30 minutes. Meanwhile, mix then sift the flour, 3\/4 of a cup plus 2 tablespoons sugar, and the cocoa three times. Set this blend aside.<\/p>\n<h3>Step 2: Beat egg whites<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2070121\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Chocolate-Angel-Food-Cake_TOHD24_2620_MelissaPatterson_3.jpg?fit=700%2C1024\" alt=\"Chocolate Angel Food Cake by Taste Recipes\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Melissa Patterson for Taste Recipes<\/span><\/span><\/p>\n<p>Add the cream of tartar, vanilla extract and salt to the egg whites, then beat at a medium speed until soft peaks form. Gradually add the remaining sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and the sugar is all dissolved. Then, begin to gradually fold in the flour mixture, adding about a half cup at a time. The mixture will be thick.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2070124\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Chocolate-Angel-Food-Cake_TOHD24_2620_MelissaPatterson_5.jpg?fit=700%2C1024\" alt=\"Chocolate Angel Food Cake by Taste Recipes\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Melissa Patterson for Taste Recipes<\/span><\/span><\/p>\n<h3>Step 3: Bake and cool<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2070126\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Chocolate-Angel-Food-Cake_TOHD24_2620_MelissaPatterson_7.jpg?fit=700%2C1024\" alt=\"Chocolate Angel Food Cake by Taste Recipes\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Melissa Patterson for Taste Recipes<\/span><\/span><\/p>\n<p>Gently spoon the cake batter into an ungreased 10-inch tube pan. Cut through the batter with a knife to remove air pockets, then bake the cake on the lowest oven rack at 350\u00b0F for 40 to 45 minutes or until it has lightly browned and the entire top appears dry. Immediately invert the pan and cool it completely, which will take about one hour.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2070128\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Chocolate-Angel-Food-Cake_TOHD24_2620_MelissaPatterson_9.jpg?fit=700%2C1024\" alt=\"Chocolate Angel Food Cake by Taste Recipes\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Melissa Patterson for Taste Recipes<\/span><\/span><\/p>\n<h3>Step 4: Transfer the cake to a plate<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2070129\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Chocolate-Angel-Food-Cake_TOHD24_2620_MelissaPatterson_10.jpg?fit=700%2C1024\" alt=\"Chocolate Angel Food Cake by Taste Recipes\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Melissa Patterson for Taste Recipes<\/span><\/span><\/p>\n<p>Run a knife around the side and center of the tube pan, then carefully remove the cake to a serving plate.<\/p>\n<h3>Step 5: Make the frosting, then frost the cake<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2070131\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Chocolate-Angel-Food-Cake_TOHD24_2620_MelissaPatterson_12.jpg?fit=700%2C1024\" alt=\"Chocolate Angel Food Cake by Taste Recipes\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Melissa Patterson for Taste Recipes<\/span><\/span><\/p>\n<p>In a large bowl, beat the cream until it begins to thicken. Then add the sugar, cocoa and salt, and beat until stiff peaks form. Frost the top and sides of the cake, then serve and enjoy.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2070134\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Chocolate-Angel-Food-Cake_TOHD24_2620_MelissaPatterson_15.jpg?fit=700%2C1024\" alt=\"Chocolate Angel Food Cake by Taste Recipes\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Melissa Patterson for Taste Recipes<\/span><\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2070135\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Chocolate-Angel-Food-Cake_TOHD24_2620_MelissaPatterson_16.jpg?fit=700%2C1024\" alt=\"Chocolate Angel Food Cake by Taste Recipes\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Melissa Patterson for Taste Recipes<\/span><\/span><\/p>\n<h2>Chocolate Angel Food Cake Variations<\/h2>\n<ul>\n<li><strong>Make the classic:\u00a0<\/strong>For a classic angel food cake, leave the cocoa out of the batter and don&#8217;t add the chocolate frosting; the cake will be a time-tested delight.<\/li>\n<li><strong>Add chocolate chips:\u00a0<\/strong>Adding chocolate chips to the batter will make a truly tasty cake. Just use very small bits of chocolate so you don&#8217;t throw off the baking process.<\/li>\n<li><strong>Put a cherry on top\u2014or many: <\/strong>Adding maraschino cherries to the top of the cake will give a handsome pop of color and a bit of extra sweetness to each slice.<\/li>\n<\/ul>\n<h2>How to Store Chocolate Angel Food Cake<\/h2>\n<p>This cake will keep well at room temperature for up to two days and in the fridge for up to five, just store it in an airtight container or wrapping either way.<\/p>\n<h3>Can you freeze chocolate angel food cake?<\/h3>\n<p>This angel food cake with chocolate can be safely frozen for up to three months. To not ruin the frosting, it&#8217;s best to freeze it uncovered on a plate for several hours, then wrap the cake in airtight wrapping and return it to the freezer.<\/p>\n<h2>Chocolate Angel Food Cake Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2070138\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Chocolate-Angel-Food-Cake_TOHD24_2620_MelissaPatterson_19.jpg?fit=700%2C1024\" alt=\"Chocolate Angel Food Cake by Taste Recipes\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Melissa Patterson for Taste Recipes<\/span><\/span><\/p>\n<h3>What is baking cocoa?<\/h3>\n<p>Baking cocoa is similar but distinct from the cocoa powder you might use to make hot chocolate. Cocoa powder has been processed to have less acidity in a process called Dutch-processing. Cocoa powder has a milder and sweeter flavor than baking cocoa, which is stronger and more bitter in taste.<\/p>\n<h3>What can I do with all the egg yolks?<\/h3>\n<p>You have many options for the egg yolks you&#8217;ll have leftover from this recipe. You can make a carbonara dish. You can create an egg wash for bread. You can use them in a pudding, custard or gelato. Or add an extra yolk to an omelet or scrambled eggs for more flavor and protein.<\/p>\n<h3>What should I serve with chocolate angel food cake?<\/h3>\n<p>The right answer here is fresh fruit, and ideally fresh berries. Strawberries, raspberries and blueberries will pair beautifully.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>When I take this different kind of angel food cake to church bake sales, it goes before I can get it on the table! I&#8217;ve always enjoyed cooking, especially baking. My other hobbies are embroidery, counted cross-stitch and taking care of my flowers and garden (I love to can). My husband and I are retired to our farm home; we have three sons, all grown, and four grandchildren.<\/p>\n","protected":false},"author":7061,"featured_media":2089367,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[305749,303976,303971,304158,305744,306980,304423,307013,304328,304288,305487,304430,304338,307038,307033,304515,306194,303966,304408,304368,306848,304347,304268,304455,304558,324623,304150,304353],"categories-v2":[311390,308508,308500,310461,309438,311389,310014,311415,308821,310057,308988,308319,308984,308481,259620,310796,308830,308992,310080,310079,308880,312060,308495,308813,308745,309603,308998,259483,308860,308910,309177,309434,309005],"coauthors":[343393],"recommended_recipes":[{"post_title":"Contest-Winning Chocolate Potato 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Cake","post_link":"\/recipes\/lemon-angel-cake\/","post_image":"\/wp-content\/uploads\/2024\/12\/EXPS_TOHD24_28614_AlejandroMonfort_4.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/EXPS_TOHD24_2620_MelissaPatterson_20.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/contest-winning-chocolate-angel-food-cake\/","name":"Contest-Winning Chocolate Angel Food Cake","datePublished":"2018-01-01","dateModified":"2024-10-25","prepTime":"PT25M","cookTime":"PT40M","totalTime":"PT01H05M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/12\/EXPS_TOHD24_2620_MelissaPatterson_20.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"At once rich and fluffy, this chocolate angel food cake will be a celebrated delight.","recipeIngredient":["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","CHOCOLATE FLUFF FROSTING:","2 cups heavy whipping cream","1 cup sifted confectioners' sugar","1\/2 cup baking cocoa","Dash salt"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare the eggs and the flour, cocoa and sugar blend","text":"Place the egg whites in a large bowl and let them stand at room temperature for 30 minutes. Meanwhile, mix then sift the flour, 3\/4 of a cup plus 2 tablespoons sugar, and the cocoa three times. Set this blend aside.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Chocolate-Angel-Food-Cake_TOHD24_2620_MelissaPatterson_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Beat egg whites","text":"Add the cream of tartar, vanilla extract and salt to the egg whites, then beat at a medium speed until soft peaks form. Gradually add the remaining sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and the sugar is all dissolved. Then, begin to gradually fold in the flour mixture, adding about a half cup at a time. The mixture will be thick.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Chocolate-Angel-Food-Cake_TOHD24_2620_MelissaPatterson_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake and cool","text":"Gently spoon the cake batter into an ungreased 10-inch tube pan. Cut through the batter with a knife to remove air pockets, then bake the cake on the lowest oven rack at 350\u00b0F for 40 to 45 minutes or until it has lightly browned and the entire top appears dry. Immediately invert the pan and cool it completely, which will take about one hour.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Chocolate-Angel-Food-Cake_TOHD24_2620_MelissaPatterson_7.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Transfer the cake to a plate","text":"Run a knife around the side and center of the tube pan, then carefully remove the cake to a serving plate.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Chocolate-Angel-Food-Cake_TOHD24_2620_MelissaPatterson_10.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Make the frosting, then frost the cake","text":"In a large bowl, beat the cream until it begins to thicken. Then add the sugar, cocoa and salt, and beat until stiff peaks form. Frost the top and sides of the cake, then serve and enjoy.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Chocolate-Angel-Food-Cake_TOHD24_2620_MelissaPatterson_12.jpg?fit=700,1024"}],"recipeYield":"12 servings","author":[{"@type":"Person","name":"Steven John"}],"nutrition":{"@type":"NutritionInformation","calories":" 344 calories","fatContent":"15g fat (9g saturated fat)","cholesterolContent":"54mg cholesterol","sodiumContent":"127mg sodium","carbohydrateContent":"48g carbohydrate (37g sugars","fiberContent":"1g fiber)","proteinContent":"6g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.3333335,"reviewCount":12,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-04-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Sherry021"},"reviewBody":"<p>This is precisely my grandmother\u2019s recipe. She died in 1954 but apparently made it for decades tho she said 1 1\/2 cups of egg whites =whites from 12 eggs. Eggs must have been smaller then. We have enjoyed this recipe in my family for over 70 years. I highly recommend it!  We sometimes frost it with plain whipped cream. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-02-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Eileen787"},"reviewBody":"<p>I followed the directions to a T and this cake did not rise well. I questioned why to remove air pockets and it came out dense and very short. After all that work, and all those eggs, it was pretty disappointing to have it come out poorly.  The flavor is nice, but I also couldn't get it out of the pan.  If I try it again, I'll not put it on the bottom rack and I won't remove all the air that is supposed to make it so nice and fluffy.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-10-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Victoria727"},"reviewBody":"<p>This is a good cake but it\u2019s not a patch on Ina Garten\u2019s lemon angel  food cake with lemon icing.  I did give it four stars because it is very good - we all liked it.  The biggest issue is the density of the cake - it\u2019s not necessarily light and airy like an Angel food cake should be.  I followed the recipe exactly.  My verdict is this:  make Ina\u2019s chocolate cake if you want chocolate but if you want Angel food cake, make her lemon Angel food cake.  I would not make this again just for those reasons.  <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-04-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"MaggieSmith"},"reviewBody":"WOW! I have never made an angel food cake from scratch before. I grew up using the boxed mixes. Couldn't believe the difference. The recipe was extremely easy to follow and the taste was incredible. The texture was so light and delicate. One of the very best things I have ever baked in my 67 years. The whipped frosting while very good, is not my favorite but personal preference aside, I certainly can find no faults with this cake. One suggestion: I was unsure whether or not to refrigerate the cake with the whipped topping. Thank you!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-08-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"klazarrus"},"reviewBody":"A perfect cake everytime and get so many requests for this cake for family gatherings of any kind! Use an egg separator when preparing the cake batter. I have also substituted  the Hershey's  Special Dark cocoa for the regular cocoa.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-03-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"AmyKarlen"},"reviewBody":"This is hands-down one of the best cakes I\u2019ve made angel food or otherwise. It is absolutely fantastic. Followed the recipe to a tee and it came out perfectly.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-04-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jenerrika"},"reviewBody":"My son says this cake tasts like hot chocolate, we though it was great without the frosting,","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-01-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"redpandagames"},"reviewBody":"I really hate to (makes farting sound) on a recipe, but this cake just didn't do it for me.I decided to leave out the last 2 tablespoons of sugar, but it was still too sweet for me and 1\/4 cup of cocoa just isn't enough. I couldn't really taste the chocolate at all.However, the texture was amazing. I didn't make the frosting because the cake doesn't need it. Some whip cream would be more than enough to finish it off.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-02-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"susiema"},"reviewBody":"My chocolate angel food cake recipe is really easy- use a a f cake mix adding 1\/3 C cocoa sifted into the mix and 1\/2 t chocolate flavoring with the water.  Bake as directed on the box.  I like to frost it with chocolate cool whip.  Yummy!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-02-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Sascha18"},"reviewBody":"Just as things were going perfect while preparing the cake it all went downill once I followed the directions to put the pan on the very botton rack in the oven. About six minutes before forty minuteswas up I opened up the oven to take a look and I could smell the cake burning. I ended up having to cut off the bottom part of the cake so that it wouldn't taste burnt and that caused me to have way to much frosting. The frosting was absolutely delish but I ended up having to add more sugar and cocoa then what the recipe asked for because it was still very thin. All in all, I ended up having a little bit of cake with my frosting. If I make this again I will make sure to put it on the second lowest rack in the oven so that I can actually enjoy and taste the cake.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-06-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BRobs"},"reviewBody":"Love this cake!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-04-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"kayaks2"},"reviewBody":"Like another reviewer, when I first tasted this cake, I thought there wasn't enough chocolate flavor.  However, when I tried a piece with icing, that changed my opinion.  I really liked the cake.  There must be a lot of icing on the cake in the picture, because I had a great deal left over.  I used the left over to dip strawberries, and it was excellent.  I don't generally like icing, as I think it is too sweet, but I thought the icing made the cake.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"2620","romance_copy_dek":"At once rich and fluffy, this chocolate angel food cake will be a celebrated delight.","enhanced_recipe_title":"Contest-Winning Chocolate Angel Food Cake","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 cups egg whites (about 10 large)","IngredientText":"1-1\/2 cups egg whites (about 10 large)"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 cup cake flour","IngredientText":"3\/4 cup cake flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 cups plus 2 tablespoons sugar, divided","IngredientText":"1-1\/2 cups plus 2 tablespoons sugar, divided"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup baking cocoa","IngredientText":"1\/4 cup baking cocoa"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 teaspoons cream of tartar","IngredientText":"1-1\/2 teaspoons cream of tartar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 teaspoons vanilla extract","IngredientText":"1-1\/2 teaspoons vanilla extract"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon salt","IngredientText":"1\/4 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"<b class='sIngredient'>CHOCOLATE FLUFF FROSTING:<\/b>","IngredientText":"<b class='sIngredient'>CHOCOLATE FLUFF FROSTING:<\/b>"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups heavy whipping cream","IngredientText":"2 cups heavy whipping cream"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup sifted confectioners' sugar","IngredientText":"1 cup sifted confectioners' sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup baking cocoa","IngredientText":"1\/2 cup baking cocoa"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Dash salt","IngredientText":"Dash salt"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/EXPS_TOHD24_2620_MelissaPatterson_20.jpg","RecipeId":2620,"AttachmentSourceId":null,"AttachmentSource":"Melissa Patterson for Taste Recipes","PhotoCredit":"Contest-Winning Chocolate Angel Food Cake Recipe photo by Melissa Patterson for Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"EXPS_TOHD24_2620_MelissaPatterson_20.jpg","ContributorId":null,"Firstname":"Mary","Lastname":"Ann Iverson","City":"Woodville","StateDescription":"Wisconsin","IsCommunityCook":false,"TimeCallout":"Prep: 25 min. 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