Chocolate Angel Food Cake
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
HEAT oven to 375°F. Sift together cake flour, 3/4 cup sugar and cocoa.
BEAT 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.
FOLD 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.
BAKE 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.
Serving Size (1 slice, 1/12 of cake), Calories 160 (Calories from Fat 5), Total Fat g (Saturated Fat g, Trans Fat g), Cholesterol mg, Sodium 105mg, Total Carbohydrate 34g (Dietary Fiber 1g, Sugars 27g), Protein 5g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.