A heavenly homemade chocolate angel foodcake, drizzled with a creamy mint glaze.
Recipe: Heavenly Light ChocolateMint Cake
Cake:2/3 cup all-purpose flour1 1/2 cup granulated sugar – divided use1/3 cup unsweetened cocoa1/4 teaspoon salt12 large egg whites2 teaspoons vanilla extract1 1/2 teaspoons cream of tarterCreamy Mint Glaze:3/4 cup confectioners'(powder) sugar 1/4 teaspoon mint extract About 1 tablespoon milk
For Cake: Sift together flour, 3/4 cupof the sugar, cocoa, and salt. Set aside.
In a large mixing bowl, beat egg whiteswith vanilla and cream of tarter at high speed until foamy. Addremaining sugar, 2 tablespoons at a time, beating constantlyuntil sugar is dissolved and whites are glossy and stand in softpeaks. Sift about 1/4 cup of the reserve flour mixture over eggwhites and gently fold just until flour disappears. Repeat, foldingin remaining flour mixture, 1/4 cup at a time.
Pour into ungreased 10 x 4-inch tube pan.Gently cut through batter with a metal spatula.
Bake in preheated 400°F (205°C)oven until top springs back when touched lightly with fingers,about 30 minutes. Invert cake in pan on funnel or bottle neck.Cool completely, about 1 1/2 hours. Loosen cake from pan withnarrow spatula or knife and gently shake onto serving plate.Drizzle with Creamy Mint Glaze.
For Creamy Mint Glaze: Stir all ingredientstogether until well blended, using enough milk to make mixtureof drizzle consistency.
Makes 12 servings.
Recipe provided courtesy of Iowa Egg Council.
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