Chocolate Angel Food Cake

 

Chocolate Angel Food Cake

1 1/2 c powdered sugar

1 c flour

1/4 c baking cocoa

1 1/2 c egg whites ( 10-12)

1 1/2 tsp cream of tartar

1/2 tsp salt

1 c sugar

Frosting

1/4 c butter

1/4 c baking cocoa

2 Tbs milk

powdered sugar

Preheat oven to 375 and move rack to lowest position.

Cake

Sift powdered sugar, flour and cocoa together 3 times. Set aside.

Beat egg whites, cream of tartar and salt until soft peaks form, add sugar 2 Tbs at a time, continue beating until stiff peaks form.

Fold in cocoa mixture about a quarter at a time. Pour into ungreased tube pan. Run a knife through cake batter making sure there are no air bubbles.

Bake 35-40 minutes, Invert over a bottle or on cake stands if your pan has them. Let cool. Release cake by running a sharp knife along edges and center.

Frosting

in medium sauce pan melt butter, mix in cocoa and milk

Add enough powdered sugar for a drizzling consistency. Pour over cake slowly letting some absorb. Apply a couple layers letting them partially set in between.