Chocolate Angel Food Cake With Chocolate Buttercream Frosting

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• 1 cup sifted cake flour
• 4 tablespoons cocoa
• 1 1/3 cups sugar, divided
• 1/8 teaspoon salt
• 11 egg whites
• 1 teaspoon cream of tartar
• 1 teaspoon vanilla
• 2 egg whites
• 3 tablespoons water
• 1 teaspoon vanilla
• 1/4 teaspoon cream of tartar
• 1 cup sugar
• 1 cup sweet butter
• 1/4 cup sifted cocoa
• 1/8 teaspoon salt

Recipe

• 1 cake:.
• 2 preheat oven to 350 degrees fahrenheit.
• 3 sift flour, cocoa and 1/3 cup sugar 5 times.
• 4 add salt to egg whites and beat until stiff.
• 5 add cream of tartar to the egg whites and the balance of the sugar gradually, 1 tablespoon at a time, beating until very stiff.
• 6 add vanilla.
• 7 fold in the flour mixture a little at a time.
• 8 pour batter into a 9" tube pan and bake for 15 minutes at 350 degrees fahrenheit.
• 9 reduce heat to 300 degrees fahrenheit to finish baking.
• 10 total baking time is about 1 hour.
• 11 frosting:
• 12 combine egg whites, water, vanilla, cream of tartar, and sugar in upper part of a double boiler.
• 13 mix well, beat over heat until mixture stands up in peaks.
• 14 if electric beater is used, bring water in lower part of double boiler to a rapid boil and beat for about 2 minutes.
• 15 remove from stove and beat 3 or 4 minutes at high speed until it stands in high peeks. be careful not to scrape beater against bottom of pan as it will darken the mixture.
• 16 allow the mixture to cool, keeping it covered with a damp cloth to prevent a crust from forming.
• 17 cream butter thoroughly; add cocoa (use more cocoa if more intense flavor is desired) and salt.
• 18 have marshmallow mixture and butter at about same temperature and consistency before combining them (otherwise, frosting will have a tendency to separate or curdle).
• 19 keep cool, not cold. if frosting should curdle, add about 2 tablespoons hot melted butter and beat well.
• 20 frost top and sides of cake.