Prep Time 15m
Cook Time 30m
Ready Time 165m
Yield 12 servings

  • 3/4 cup Pillsbury™ Softasilk® Enriched & Bleached Cake Flour
  • 1 1/2 cups sugar, divided
  • 1/3 cup unsweetened cocoa powder
  • 12 egg whites, at room temperature
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • Powdered sugar
  • 3 tablespoons Smucker's® Hot Fudge Topping
Preparation Directions
  • Step 1Heat oven to 375°F. Sift together cake flour, 3/4 cup sugar and cocoa.
  • Step 2Beat egg whites in large bowl with electric mixer on medium speed until foamy. Add cream of tartar and salt. Beat in 3/4 cup sugar, 1 tablespoon at a time, on high speed after each addition. Continue beating until stiff and glossy.
  • Step 3Fold flour mixture into egg mixture, 1/3 at a time. Continue folding until flour disappears. Fold in vanilla. Pour into 10-inch tube pan with removeable bottom.
  • Step 4Bake 33 to 38 minutes or until lightly browned and top springs back when touched. Invert pan over funnel or until completely cooled. Run sharp knife around edge before removing cake from pan. Sprinkle with powdered sugar. If desired, place topping into corner of small resealable bag. Cut small corner off bag. Drizzle over top of cake.
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