Chocolate Angel Cake

By BCVH

Ingredients

• CAKE:
• 1 1/2 C confectioners' sugar
• 1 C cake flour
• 1/4 C baking cocoa
• 10 egg whites
• 1 1/2 t cream of tartar
• 1/2 t salt
• 1 C sugar
• FROSTING:
• 1 1/2 C whipping cream
• 1/2 C sugar
• 1/4 C cocoa
• 1/2 t salt
• 1/2 t vanilla

Preparation

Step 1

Sift together 3 times confectioners sugar, cake flour and 1/4 C baking cocoa.

In mixing bowl, beat egg whites, cream of tartar and salt until soft peaks form. Add 1 C sugar, 2 T at a time. Fold in cocoa mixture. Spoon into ungreased tube pan. Bake at 375 degrees for 35-40 minutes. Cool.

Frosting: Mix whipping cream, 1/2 C sugar, 1/4 C cocoa, salt and vanilla. Cover and chill 1 hour. Beat until stiff peaks form. Store in refrigerator.