Chocolate Angel Food Cake

Servings:

Cooking Time:

Ingredients:

• 1 1/2 cup cake flour
• 1/2 cup unsweetened cocoa
• 1 2/3 cup egg whites
• 1 1/2 tsp cream of tartar
• 3/4 tsp salt
• 1 1/2 tsp vanilla extract
• 2 cups sugar
• 4 semisweet chocolate squares
• 2 tsp shortening

Instructions:

• Preheat oven to 375°F.
• Sift flour and cocoa through medium-mesh sieve into medium bowl. Set aside.
• In large bowl, with mixer at high speed, beat egg whites, cream of tartar and salt until soft peaks form.
• Beat in the vanilla.
• Beating at high speed, gradually sprinkle in sugar, 2 tablespoons at at time, beating well after each addition, until whites stand in stiff peaks when beaters are lifted.
• Bake 30 to 35 minutes, until cake springs back when lightly touched.
• Invert cake in pan on metal funnel or bottle, cool cake completely in pan.
• Carefully run metal spatula around side of pan to loosen cake, remove from pan and place cake on cake plate.
• Prepare chocolate glaze: In heavy small saucepan, melt semisweet chocolate with shortening over very low heat, stirring frequently, until smooth.
• Spread over top of cake, letting some run down side.