- 25 mins
- 60 mins
Ingredients
- 1/2 cups egg whites (about 10)
- 1-1/2 cups confectioners' sugar
- 1 cup cake flour
- 1/4 cup baking cocoa
- 1-1/2 teaspoons cream of tartar
- 1/2 teaspoon salt
- 1 cup sugar
- FROSTING:•
- 1-1/2 cups heavy whipping cream
- 1/2 cup sugar
- 1/4 cup baking cocoa
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- Chocolate leaves, optional
Preparation
Step 1
•Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift together confectioners' sugar, flour and cocoa three times; set aside.
•Add cream of tartar 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.
•Spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 375° for 35-40 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.
•In a large bowl, combine the first five frosting ingredients; cover and chill for 1 hour. Beat until stiff peaks form.
•Spread over the top and sides of cake. Store in the refrigerator. Garnish with chocolate leaves if desired. Yield: 12-16 servings.
Nutritional Facts
1 serving equals 244 calories, 9 g fat (5 g saturated fat), 31 mg cholesterol, 194 mg sodium, 39 g carbohydrate, 1 g fiber, 4 g protein.