IT’S ANGELIC!
Just as you would get an angel food cake ready, your egg whites here are the most important piece to get right. You will extract the egg yolks (save those for something else) and let the egg whites sit out in a big bowl at room temperature for a good 30 minutes before working with them. As long as you take care to do that right, the rest of this is a snap. The dry ingredients get sifted and then you’ll beat everything together in the order it specifies. You’ll use an ungreased tube pan, or a bundt pan if you’d rather. Once you pour it in there, you’ll take a knife and cut through the batter to eliminate any air pockets.
When it finishes baking, you want to flip the pan upside down while it cools which should take around an hour. Use a knife to help loosen the cake from the confines of the pan. The frosting is also easy. You’ll combine the ingredients for it and then let it chill for an hour before beating it. Once that happens you can spread it on the cake, which you’ll keep refrigerated. To really up your game, you can garnish it with chocolate leaves but it is still one impressively gorgeous cake without any further adornments.
I found this finger lickin’ good recipe from the Taste of Home website. Click the link below to see the site and the full recipe for this Chocolate Angel Cake.
CLICK HERE FOR RECIPE
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