CHOCOLATE ANGEL FOOD CAKE WITH COFFEE ICING

Chocolate Angel Food Cake with Coffee Icing image

Provided by Taste of Home

Time 1h15m

Yield 12-16 servings.

Number Of Ingredients 16

13 egg whites
1 cup cake flour
2 cups sugar, divided
1/2 cup baking cocoa
1 teaspoon baking powder
1/2 teaspoon cream of tartar
2 teaspoons vanilla extract
1/2 teaspoon lemon juice
1/2 teaspoon salt
COFFEE ICING:
1/2 cup butter, softened
2 cups confectioners' sugar
2 tablespoons baking cocoa
2 teaspoons lemon juice
1 teaspoon vanilla extract
2 to 3 teaspoons strong brewed coffee

Steps:

Let egg white stand at room temperature for 30 minutes. Sift flour, 1 cup sugar, cocoa and baking powder together twice; set aside. In a large mixing bowl, beat egg whites, cream of tartar, vanilla, lemon juice and salt on medium speed until soft peaks form. Gradually add remaining sugar, 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about a fourth at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest rack at 350° for 45 minutes or until top springs back when lightly touched and cracks feel dry. Immediately, invert baking pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto a serving plate., For icing, in a bowl cream butter, sugar and cocoa until light and fluffy. Add lemon juice and vanilla; mix well. Thin to desired consistency by beating in coffee at teaspoon at a time. Spread icing over cooled cake.

Nutrition Facts :