CONTEST-WINNING CHOCOLATE ANGEL FOOD CAKE
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
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.
PAULA DEEN'S CHOCOLATE ANGEL FOOD CAKE WITH MOCHA SAUCE RECIPE - (4.4/5)
Provided by MJH
Number Of Ingredients 12
Steps:
- Preheat oven to 375* F In a large bowl, beat egg whites until foamy. Add cream of tartar and salt, and beat until soft peaks form. Gradually add granulated sugar, beating until stiff peaks form. In a small bowl, combine confectioner's sugar, flour, cocoa, and cinnamon. Sift. Gently fold cocoa mixture into egg white mixture until combined. Spoon batter into an ungreased 10″ removable-bottom tube pan. Bake for 32-35 minutes or until cake springs back when lightly touched. Remove from oven. Immediately turn the pan upside down, and place on the neck of a funnel or wine bottle to cool completely. (This keeps the cake from sinking. Gently run a knife around the outer edge of the pan to release the sides. Remove the cake from the pan by pushing up on the removable base, and then run a knife along the inner edge and bottom as needed to release the cake from the base. Serve with warm Mocha Sauce (or berries, ice cream, hot fudge, whipped cream. Warm Mocha Sauce: In a small saucepan, heat chocolate sauce over low heat. Add espresso powder, stirring until dissolved.
MOCHA FUDGE FROSTING (PAULA DEEN)
This is a recipe, which goes over her Chocolate-Mocha Cake that was in her Comfort Food Magazine issue. Looks and sounds so yummy!!! Posting each one separately, here is the cake recipe,
Provided by diner524
Categories Dessert
Time 15m
Yield 4 cups
Number Of Ingredients 8
Steps:
- In a medium saucepan, combine sugar, cream, coffee, and vanilla. Cook over medium heat, stirring occasionally, until mixture boils. Reduce heat to low, and simmer for 5 minutes. Stir in chocolate, shortening, and salt, stirring until chocolate melts and mixture is smooth.
- Let frosting stand, stirring occasionally, for 1 hour or until cooled to room temperature and thickened. Use immediately.
CHOCOLATE MOCHA CAKE (PAULA DEEN)
I found this yummy sounding/looking recipe in her Comfort Food magazine. It was frosted with her recipe for Mocha Fudge Frosting, which I posted separately, recipe#471816.
Provided by diner524
Categories Dessert
Time 40m
Yield 1 9 inch cake, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 Spray 2 (9 - inch) cake pans with nonstick baking spray with flour; line bottoms of pans with parchment paper, and spray again.
- In a medium bowl, combine sugar, flour, cocoa, baking powder, baking soda, and salt. Add half-and-half, oil, and eggs. Beat at medium speed with a mixer for 2 minutes. Reduce speed to low, and add coffee and vanilla, beating until combined. Divide batter evenly into pans.
- Bake for 30 to 35 minutes or until a wooden pick inserted near center comes out clean. Remove from oven, and cool on wire racks for 5 minutes. Remove from pans, and cool completely on wire racks.
- Spread about 3/4 cup Mocha Fudge Frosting onto one layer. Top with remaining layer. Frost sides and top of cake with remaining frosting. Garnish with chocolate curls if desired.
Nutrition Facts : Calories 488.6, Fat 19.6, SaturatedFat 5, Cholesterol 57.7, Sodium 549.6, Carbohydrate 77.2, Fiber 3.1, Sugar 50.3, Protein 6.3
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