CONTEST-WINNING CHOCOLATE ANGEL FOOD CAKE
When I take this different kind of angel food cake to church bake sales, it goes before I can get it on the table! I've always enjoyed cooking, especially baking. My other hobbies are embroidery, counted cross-stitch and taking care of my flowers and garden (I love to can). My husband and I are retired to our farm home; we have three sons, all grown, and four grandchildren.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift the flour, 3/4 cup plus 2 tablespoons sugar and cocoa three times. Set aside. , Add cream of tartar, vanilla 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. Mixture will be thick. , Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 40-45 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. , For frosting, In a large bowl, beat cream until it begins to thicken. Add the sugar, cocoa and salt; beat until stiff peaks form. Frost top and sides of cake.,
Nutrition Facts : Calories 344 calories, Fat 15g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 127mg sodium, Carbohydrate 48g carbohydrate (37g sugars, Fiber 1g fiber), Protein 6g protein.
CHRISTMAS ANGEL CAKE RECIPE - (4.6/5)
Provided by á-46991
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Spray bottom only of 13x9-inch pan with nonstick cooking spray. Line bottom with waxed paper; spray and lightly flour paper. Generously spray and flour 10-ounce custard cup. In large bowl, combine cake mix, water, oil and egg whites; beat at low speed until moistened. Beat 2 minutes at medium speed. Pour 1/2 cup batter into sprayed and floured custard cup. Pour remaining batter evenly into sprayed and floured paper-lined pan. Bake at 350°F. until cake springs back when touched lightly in center. Bake custard cup for 20 to 30 minutes; bake 13x9-inch pan for 28 to 33 minutes. Cool cakes in pan and cup for 15 minutes. Invert cakes onto wire rack; remove pan, cup and paper. Cool 30 minutes or until completely cooled. Invert large cake onto flat serving tray or foil-covered 20x15-inch cardboard. To form angel shape, starting at center of one short side, make 2 diagonal cuts to corners of opposite short side, forming a triangular piece in center. Separate piece 1 and 2 from piece 3 at bottom of cake to form wings. (See diagrams.) For angel's halo and head, flatten foil baking cup; place at point of center triangle between wings. Invert small round cake onto halo. In medium bowl, combine frosting and whipped topping; blend well. Reserve 1/4 cup frosting mixture for hair. Frost sides and tops of cake pieces. Sprinkle coconut over wings. Sprinkle wings with edible glitter. Place candies on cake for eyes, mouth and buttons. Add yellow food color to reserved frosting; blend well. Spread or pipe frosting on head for hair. Cut wafer cookie and add to cake for songbook. Attach small candies with frosting for hands. Store in refrigerator.
CHOCOLATE ANGEL CAKE
I love chocolate and angel food cake, so this seems like it would be awesome! I bet it would be good served with strawberries instead of the frosting, as well. Cook time includes chilling the frosting, if making. ZWT 3: U.S. (angel food cake)
Provided by lucid501
Categories Dessert
Time 2h
Yield 12-16 serving(s)
Number Of Ingredients 12
Steps:
- Cake: Sift together the confectioner's sugar, flour, and cocoa three times; set aside. In a mixing bowl, beat egg whites, cream of tarter and salt until soft peaks form.
- Add sugar, 2 tbsp at a time, beating until stiff peaks form.
- Gradually fold in the cocoa mixture, about a fourth at a time.
- Spoon into an ungreased 10 inch tube pan.
- Carefully run a metal spatula or knife through batter to remove air pockets.
- Bake on lowest oven rack at 375 for 35-40 minutes or until cracks in cake feel dry.
- Immediately invert pan and cool completely. Run a knife around edges of pan, and along center tube, to loosen and remove cake.
- For frosting: combine all frosting ingredients; cover and chill for 1 hour. Beat until stiff peaks form and spread over top and sides of cake.
- Store frosted cake in the refrigerator.
CHRISTMAS ANGEL CAKE
Celebrate the joy of Christmas with this delicious angel cake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 10
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray bottom only of 13x9-inch pan with nonstick cooking spray. Line bottom with waxed paper; spray and lightly flour paper. Generously spray and flour 10-oz. custard cup.
- In large bowl, combine cake mix, water, oil and egg whites; beat at low speed until moistened. Beat 2 minutes at medium speed. Pour 1/2 cup batter into sprayed and floured custard cup. Pour remaining batter evenly into sprayed and floured paper-lined pan.
- Bake at 350°F. until cake springs back when touched lightly in center. Bake custard cup for 20 to 30 minutes; bake 13x9-inch pan for 28 to 33 minutes. Cool cakes in pan and cup for 15 minutes. Invert cakes onto wire rack; remove pan, cup and paper. Cool 30 minutes or until completely cooled.
- Invert large cake onto flat serving tray or foil-covered 20x15-inch cardboard. To form angel shape, starting at center of one short side, make 2 diagonal cuts to corners of opposite short side, forming a triangular piece in center. Separate piece 1 and 2 from piece 3 at bottom of cake to form wings. (See diagrams.)
- For angel's halo and head, flatten foil baking cup; place at point of center triangle between wings. Invert small round cake onto halo.
- In medium bowl, combine frosting and whipped topping; blend well. Reserve 1/4 cup frosting mixture for hair. Frost sides and tops of cake pieces. Sprinkle coconut over wings. Sprinkle wings with edible glitter.
- Place candies on cake for eyes, mouth and buttons. Add yellow food color to reserved frosting; blend well. Spread or pipe frosting on head for hair. Cut wafer cookie and add to cake for songbook. Attach small candies with frosting for hands. Store in refrigerator.
Nutrition Facts : Calories 550, Carbohydrate 80 g, Cholesterol 0 mg, Fat 4 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 58 g
ANGEL WINGS
I knew I'd hit a winner with these crisp and simple angel wings when my sister first sampled them. After one taste, she was so impressed she asked me to bake her wedding cake! -R. Lane, Tenafly, New Jersey
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 3 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, cut butter into flour until the mixture resembles coarse crumbs. Stir in the sour cream. Turn onto a lightly floured surface; knead 6-8 times or until mixture holds together. Shape into four balls; flatten slightly. Wrap in plastic; refrigerate for 4 hours or overnight. , Unwrap one ball. Sprinkle 2 tablespoons sugar on waxed paper; coat all sides of ball with sugar. Roll into a 12x5-in. rectangle between two sheets of waxed paper. Remove top sheet of waxed paper. Sprinkle dough with 3/4 teaspoon cinnamon. Lightly mark a line down the center of the dough, making two 6x5-in. rectangles. , Starting with a short side, roll up jelly-roll style to the center mark; peel waxed paper away while rolling. Repeat with other short side. Wrap in plastic; freeze for 30 minutes. Repeat three times. , Place remaining sugar or place coarse sugar if desired on waxed paper. Unwrap one roll. Cut into 1/2-in. slices; dip each side into sugar. Place 2 in. apart on ungreased baking sheets. , Bake at 375° until golden brown, about 16-18 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 85 calories, Fat 6g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 42mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
ANGEL WING CHRISTMAS, CHOCOLATE CAKE
What could be better at Christmas than a Chocolate Angel Wing Cake! I think I made and saved this recipe back in the 60's...I believe it was in a magazine...but do not sure. I have saved recipes since 1950! And will share many with all. I do know it was a treasure to keep. You're guests will be delightfully surprised when you serve them this beautiful cake,during the holidays... Thanks to BAKERS JOY for this GREAT RECIPE, and picture.
Provided by Nancy J. Patrykus @Finnjin
Categories Cakes
Number Of Ingredients 13
Steps:
- Pre-heat oven to 350. Prepare a 10 inch fluted tube cake pan, with "Bakers Joy" spray.. Beat egg whites until foamy. Add sugar, a tablespoon at a time and beat until mixture forms stiff peaks. Fold in almonds, coconut and flour. Set aside.
- In a large mixing bowl combine remaining ingredients. Then beat at medium speed with an electric mixer for 2 minutes. Pour 1/2 of batter into prepared pan. Evenly spoon in egg white mixture onto batter, the top with remaining batter.
- Bake 50-55 minutes until cake tests done. Cool in pan for 20 minutes. Remove from pan and continue cooling on a wire rack. Garnish with confectioners sugar icing, MARASCHINO CHERRIES and a sprig of artificial HOLLY is optional ...BUT BEAUTIFUL..!! Merry Christmas to all, Nancy 12/10/11
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love