Chocolate Angel Food Cake Ii Recipes

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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.

CHOCOLATE ANGEL FOOD CAKE



Chocolate Angel Food Cake image

Provided by Food Network

Categories     dessert

Time 55m

Yield 10 to 12 servings

Number Of Ingredients 11

1/2 cup sugar
5 tablespoons cocoa powder
3/4 cup sifted cake flour
1 3/4 cups egg whites, at room temperature
3/4 teaspoons salt
1 1/2 teaspoons cream of tartar
1/4 cup sugar
1 teaspoon vanilla
1 to 2 tablespoons brewed coffee or espresso
1 tablespoon orange juice
1 1/4 cups powdered sugar

Steps:

  • Preheat oven to 400 degrees F.
  • Combine 1/2 cup sugar with the cocoa and flour and sift 3 times.
  • In a clean dry bowl, whip the egg whites and salt until foamy. Add the cream of tartar and beat till soft peaks form. Add the 1/4 cup of the sugar and beat until stiff but not dry. They will be slightly glossy. Add the vanilla and fold in.
  • Gradually fold in the dry ingredients. Spoon batter into an ungreased 10-inch tube pan and bake for 35 minutes. Cool upside down over a bottle. After the cake has cooled use a dull knife and go around the walls of the pan to loosen the cake. Turn it out and brush off any loose crumbs. Make the icing by whisking all the icing ingredients together. Drizzle cake with the icing and let set 1 hour before serving.

HOME



Home image

Categories     Cake

Yield 12

Number Of Ingredients 5

●1 package (16 ounces) angel food cake mix
● 1/2 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
●1 1/3 cups water
●Powdered sugar
●Strawberries (optional)

Steps:

  • Preheat oven according to cake mix package directions.
  • Combine cake mix and cocoa in large mixer bowl. Prepare and bake according to cake mix package directions, using water. Sprinkle with powdered sugar; top with strawberries.

MARTHA STEWART'S CHOCOLATE ANGEL FOOD CAKE



Martha Stewart's Chocolate Angel Food Cake image

Make and share this Martha Stewart's Chocolate Angel Food Cake recipe from Food.com.

Provided by CheSara

Categories     Dessert

Time 55m

Yield 1 cake, 10 serving(s)

Number Of Ingredients 10

1 1/2 cups sugar
1 cup cake flour (not self-rising)
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 ounce semisweet chocolate, grated
12 large egg whites
1 teaspoon cream of tartar
1 teaspoon pure vanilla extract
1/4 teaspoon almond extract

Steps:

  • Preheat oven to 350 with rack in the center.
  • Sift together onto a piece of parchment paper, 3/4 cup sugar, flour, cocoa powder, baking soda and salt.
  • Add grated chocolate; set aside.
  • With electric mixer beat egg whites and cream of tarter until soft peaks form.
  • While still beating add remaining 3/4 cup of sugar in a slow steady stream until glossy stiff peaks form.
  • Add vanilla and almond extracts; beat to combine.
  • Now using a regular mixing spoon, gradually add flour mixture, gently but thoroughly, folding into egg white mixture until fully combined.
  • Pour into a 10 inch non-stick angel food cake pan.
  • Tap pan on counter to remove any air bubbles.
  • Bake until cake springs back when depressed with a finger, 30-35 minutes.
  • Cool, inverted, 1 hour before removing pan.
  • Serve with Chocolate Hazelnut Anglaise.

Nutrition Facts : Calories 207.7, Fat 2, SaturatedFat 1.1, Sodium 309.5, Carbohydrate 43.2, Fiber 1.4, Sugar 30.4, Protein 6.2

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

ANGEL FOOD CAKE II



Angel Food Cake II image

Some people like to make an angel food cake as a birthday cake. I have made this one before, and it was great. I made a butter icing, and just tinted the color I wanted. I put in those little dragees you see in the store inside the batter.

Provided by Carol

Categories     Desserts     Cakes     Birthday Cake Recipes

Time 1h30m

Yield 14

Number Of Ingredients 12

1 cup sifted cake flour
¾ cup confectioners' sugar
1 ½ cups egg whites
¼ teaspoon salt
1 ½ teaspoons cream of tartar
1 teaspoon vanilla extract
¼ teaspoon almond extract
1 cup white sugar
2 cups confectioners' sugar
¼ cup butter, softened
3 tablespoons cream
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Wash angel food tube pan in hot soapy water to ensure it is totally grease free. Let dry completely. Sift flour and 3/4 cup confectioners' sugar together three times; set aside.
  • In mixing bowl, beat egg whites and salt on high speed until foamy. Add cream of tartar, 1 teaspoon vanilla, and almond flavoring; beat until soft peaks form. Peaks should be soft enough so they bend over slightly at the tips. Gradually add 1 cup white sugar, continuing to beat until stiff peaks form. Sift about 1/4 of the flour mixture over the egg whites, and using flat spatula, quickly but gently fold into egg whites. Repeat using 1/4 of the flour mixture each time. Pour batter into clean tube pan. Gently cut through batter with knife to remove air pockets.
  • Bake for about 30 to 35 minutes, until an inserted wooden pick comes out clean. Invert pan onto a wire rack to cool for 1 hour.
  • Beat 2 cups confectioners' sugar, butter, cream, and 1 teaspoon vanilla together until smooth. Add more cream or confectioners' sugar as needed. Frost the cooled cake.

Nutrition Facts : Calories 239.4 calories, Carbohydrate 46.3 g, Cholesterol 13.1 mg, Fat 4.6 g, Fiber 0.2 g, Protein 3.8 g, SaturatedFat 2.8 g, Sodium 110 mg, Sugar 37.7 g

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