Chocolate spangled angel food cake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Superfine sugar -- divided |
| 1 | cup | Sifted cake flour |
| ¼ | teaspoon | Salt |
| 16 | larges | Egg whites (2 cups), at room temperature |
| 2 | teaspoons | Cream of tartar |
| 4 | teaspoons | Vanilla |
| 2 | ounces | Unsweetened chocolate, grated |
Directions
Preheat oven to 350. Position oven rack at lowest level. Combine ¾ cup of the sugar, flour and salt; whisk well. Beat egg whites in a large bowl until frothy. Add cream of tartar. Beat until soft peaks form. Beat in remaining sugar until stiff peaks form. Fold in flour mixture ¼ cup at a time. Fold in vanilla and chocolate. Turn into ungreased two-piece 10-inch tube pan. Bake until golden brown or until toothpick inserted in comes out clean, about 40 minutes. Invert cake. Cool over a narrow-neck bottle. Loosen cake from edges of pan with narrow spatula.
Source: Harrison Daily Times, Tues., March 21, 1995 Typed for you by Marjorie Scofield March 27, 1995 Recipe By :
From: Marjorie Scofield Date: 05-12-95 (159) Fido: Cooking