Contest-Winning Chocolate Angel Food Cake

Total Time Prep: 25 min. Bake: 40 min. + cooling
Yield 12 servings
Contest Winner
Test Kitchen Approved
At once rich and fluffy, this chocolate angel food cake will be a celebrated delight.

Ingredients

  • 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

Directions

  1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift the flour, 3/4 cup plus 2 tablespoons sugar and cocoa three times. Set aside.
  2. Add cream of tartar, vanilla 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. Mixture will be thick.
  3. Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 40-45 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 frosting, In a large bowl, beat cream until it begins to thicken. Add the sugar, cocoa and salt; beat until stiff peaks form. Frost top and sides of cake.

Nutrition Facts

1 slice: 344 calories, 15g fat (9g saturated fat), 54mg cholesterol, 127mg sodium, 48g carbohydrate (37g sugars, 1g fiber), 6g protein.

When I take this different kind of angel food cake to church bake sales, it goes before I can get it on the table!—Mary Ann Iverson, Woodville, Wisconsin
Recipe Creator

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