Recipe Chocolate Angel Cake Amish Recipes

Sift together powdered sugar, flour, and cocoa three times; set aside. Beat egg whites, cream of tartar, and salt until soft peaks form. Add sugar, 2 T. at a time, beating until stiff peaks form. Gradually fold in cocoa mixture, about a fourth at a time. Spoon into an ungreased 10" tube pan. Bake on lowest oven rack at 375° F. for 35-40 minutes or until the top springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around edges and center tube to loosen; remove cake. For frosting, combine ingredients. Cover; chill for 1 hour. Beat until stiff peaks form. Spread over top and sides of cake. Refrigerate.

1/2 c. powdered sugar
1 c. cake flour
1/4 c. baking cocoa
1½ c. (10) egg whites
1½ t. cream of tartar
1/2 t. salt
1 c. sugar
Frosting:
1½ c. whipping cream
1/2 c. sugar
1/4 c. cocoa
1/2 t. salt
1/2 t. vanilla

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