PAULA DEEN'S CHOCOLATE ANGEL FOOD CAKE WITH MOCHA SAUCE RECIPE - (4.4/5)

Paula Deen's Chocolate Angel Food Cake with Mocha Sauce Recipe - (4.4/5) image

Provided by MJH

Number Of Ingredients 12

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Warm Mocha Sauce:
12 Egg Whites at room temperature
1 t Cream of Tartar
1/4 t Salt
3/4 C Granulated Sugar
1 1/2 C Confectioner's Sugar
1 C Cake Flour
1/4 C Cocoa Powder (Paula says Dutch process, but we had Hershey's- you know how that goes...)
1/4 t Cinnamon (I might cut this to 1/8 t next time)
Mocha Sauce
1 C Chocolate Sauce (Paula recommends Hershey's)
1 T Instant Espresso Powder

Steps:

Preheat oven to 375* F In a large bowl, beat egg whites until foamy. Add cream of tartar and salt, and beat until soft peaks form. Gradually add granulated sugar, beating until stiff peaks form. In a small bowl, combine confectioner's sugar, flour, cocoa, and cinnamon. Sift. Gently fold cocoa mixture into egg white mixture until combined. Spoon batter into an ungreased 10″ removable-bottom tube pan. Bake for 32-35 minutes or until cake springs back when lightly touched. Remove from oven. Immediately turn the pan upside down, and place on the neck of a funnel or wine bottle to cool completely. (This keeps the cake from sinking. Gently run a knife around the outer edge of the pan to release the sides. Remove the cake from the pan by pushing up on the removable base, and then run a knife along the inner edge and bottom as needed to release the cake from the base. Serve with warm Mocha Sauce (or berries, ice cream, hot fudge, whipped cream. Warm Mocha Sauce: In a small saucepan, heat chocolate sauce over low heat. Add espresso powder, stirring until dissolved.