Contest Winning Chocolate Angel Food Cake

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CHOCOLATE ANGEL FOOD CAKE I



Chocolate Angel Food Cake I image

This is a very moist and light angel food. A family favorite at my house.

Provided by Jane Hilton

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h30m

Yield 14

Number Of Ingredients 8

2 cups egg whites
¼ teaspoon salt
1 ¼ teaspoons cream of tartar
1 ¼ cups white sugar
1 ¼ cups confectioners' sugar
1 ¼ cups cake flour
¼ cup unsweetened cocoa powder
1 ¼ teaspoons vanilla extract

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a medium bowl, mix confectioners' sugar, cake flour, and cocoa. Sift together 2 times, and set aside.
  • In a clean large bowl, whip egg whites, salt, and cream of tartar with an electric mixer on high speed until very stiff. Fold in white sugar 2 tablespoons at a time while continuing to mix. Fold in flour mixture, a little at a time, until fully incorporated. Stir in vanilla. Pour into a 10 inch tube pan.
  • Bake at 325 degrees F (165 degrees C) for approximately 1 hour, or until cake springs back when touched.

Nutrition Facts : Calories 179 calories, Carbohydrate 39.8 g, Fat 0.3 g, Fiber 0.7 g, Protein 5.1 g, SaturatedFat 0.1 g, Sodium 100 mg, Sugar 28.7 g

CHOCOLATE ANGEL CAKE



Chocolate Angel Cake image

I love chocolate and angel food cake, so this seems like it would be awesome! I bet it would be good served with strawberries instead of the frosting, as well. Cook time includes chilling the frosting, if making. ZWT 3: U.S. (angel food cake)

Provided by lucid501

Categories     Dessert

Time 2h

Yield 12-16 serving(s)

Number Of Ingredients 12

1 1/2 cups confectioners' sugar
1 cup cake flour
1/2 cup baking cocoa
1 1/2 cups egg whites (about 10 large eggs)
1 1/2 teaspoons cream of tartar
1/2 teaspoon salt
1 cup sugar
1 1/2 cups whipping cream
1/2 cup sugar
1/4 cup baking cocoa
1/2 teaspoon salt
1/2 teaspoon vanilla extract

Steps:

  • Cake: Sift together the confectioner's sugar, flour, and cocoa three times; set aside. In a mixing bowl, beat egg whites, cream of tarter and salt until soft peaks form.
  • Add sugar, 2 tbsp at a time, beating until stiff peaks form.
  • Gradually fold in the cocoa mixture, about a fourth at a time.
  • Spoon into an ungreased 10 inch tube pan.
  • Carefully run a metal spatula or knife through batter to remove air pockets.
  • Bake on lowest oven rack at 375 for 35-40 minutes or until cracks in cake feel dry.
  • Immediately invert pan and cool completely. Run a knife around edges of pan, and along center tube, to loosen and remove cake.
  • For frosting: combine all frosting ingredients; cover and chill for 1 hour. Beat until stiff peaks form and spread over top and sides of cake.
  • Store frosted cake in the refrigerator.

ELSIE'S FAIR PRIZE WINNING ANGEL FOOD CAKE



Elsie's Fair Prize Winning Angel Food Cake image

Yep the fair again. Yep the prize cake in the Angel Food Divison. Yep in both the papers just like the Chocolate Cake, The Chocolate Strawberry bars, the apple pie.

Provided by drhousespcatcher

Categories     Dessert

Time 35m

Yield 16 serving(s)

Number Of Ingredients 8

1 1/4 cups flour
3/4 cup sugar, see note
1 3/4 cups egg whites, 11 to 13 count
1/2 teaspoon salt
1 1/2 teaspoons cream of tartar
1 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon almond extract

Steps:

  • OK FOLLOW THIS EXACTLY. She doesn't say but prepare the Angel Food pan in the normal manner.
  • NOTE: Sift the flour and the sugar together five time.
  • Put the whites, salt in a bowl and beat on number eight until foamy then add the tartar and beat on number 8 until stiff and stand in peaks, that is about 2 1/2 to 3 minutes. DO NOT OVER BEAT UNTIL DRY.
  • Sprinkle in gradually: the granulated sugar while beating on number seven speed. Beat only until sugar is blended, about 1 1/3 minutes then turn to number one speed and add the vanilla and almond extracts.
  • Sprinkle the sifted flour and sugar. Mix evenly and quickly. Beat only enough to blend for about 1 1/2 minutes.
  • Pour into pan. Cut thru the batter with a knife three times.
  • Bake at 375°F for 35 minutes.
  • Remove from oven and cool in pan upside down for about 1 hour.

Nutrition Facts : Calories 136.3, Fat 0.1, Sodium 117.2, Carbohydrate 29.8, Fiber 0.3, Sugar 22.1, Protein 3.9

CHOCOLATE ANGEL FOOD CAKE



Chocolate Angel Food Cake image

Make and share this Chocolate Angel Food Cake recipe from Food.com.

Provided by Mysterygirl

Categories     Dessert

Time 1h5m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 8

2/3 cup sifted cake flour (not self-rising)
1/3 cup unsweetened cocoa
1 1/2 cups granulated sugar, divided
12 large egg whites, at room temperature
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons cream of tartar
1/2 teaspoon salt
confectioners' sugar, for garnish

Steps:

  • Heat oven to 375 degrees.
  • Sift flour, cocoa and 3/4 cup granulated sugar together 3 times; set aside.
  • Beat egg whites at low speed in a large mixer bowl until foamy, about 5 minutes.
  • Add vanilla, cream of tartar and salt.
  • Gradually increase speed to medium while beating in remaining 3/4 cup granulated sugar, 1 tablespoon at a time, 5 minutes.
  • When sugar is incorporated, continue beating to stiff peaks, 2 minutes more.
  • Sift one third of dry ingredients over whites; gently fold in with rubber spatula.
  • Repeat process 2 more times.
  • Pour batter into ungreased 10-inch tube pan.
  • Cut through batter to remove air pockets.
  • Bake 40 to 45 minutes, until top springs back when gently pressed.
  • Invert and hang pan on neck of bottle to cool.
  • To unmold, run a thin knife around side of pan and tube; invert pan.
  • Turn cake upright onto serving plate.
  • Garnish with confectioners' sugar, if desired.

Nutrition Facts : Calories 149.5, Fat 0.5, SaturatedFat 0.2, Sodium 152.6, Carbohydrate 32.8, Fiber 0.9, Sugar 25.3, Protein 4.7

CONTEST-WINNING CHOCOLATE ANGEL FOOD CAKE



Contest-Winning Chocolate Angel Food Cake image

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'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.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12 servings.

Number Of Ingredients 12

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

Steps:

  • 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. , 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. , 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. , Run a knife around side and center tube of pan. Remove cake to a serving plate. , 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 : Calories 344 calories, Fat 15g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 127mg sodium, Carbohydrate 48g carbohydrate (37g sugars, Fiber 1g fiber), Protein 6g protein.

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