Chocolate Angel Food Cake.

Chocolate Angel Food Cake

 

12 egg whites

1 cup flour

1/3 cup baking cocoa

¾ teaspoon cream of tartar

1 ½ teaspoon vanilla

¼ teaspoon almond extract

1/8 teaspoon salt

1 2/3 cups sugar

Icing:

1 ¾ cups confectioners’ sugar

1/3 cup baking cocoa

1/3 cup reduced fat sour cream

1 tablespoon fat-free milk

¾ teaspoon vanilla extract

Place egg whites in a large bowl; let stand at room temperature for 30 minutes.  Sift flour and cocoa together twice; set aside.

Add the cream of tartar, extracts 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 mixtures, about ½ cup at a time.

Gently spoon into an ungreased 10-inch tube pan.  Cut through batter with a knife to remove air pockets.  Bake on the lowest oven rack for 350 degrees for 30-40 minutes or until lightly browned and entire top appears dry.  Immediately invert pan; cool completely, about 1 hour.

Run a knife around the side and center tube of pan.  Remove cake to a serving plate.  For icing, in a small bowl, beat the confectioners’ sugar, cocoa, sour cream, milk and vanilla until smooth.  Drizzle over cake.

1 slice

195 calories

1 gram fat

2 mg cholesterol

43 grams carbohydrates

1 gram fiber

4 grams protein