Chocolate Angel Cake

Recipe by lucid501
READY IN: 2hrs
SERVES: 12-16




  • 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.