| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Choco1 | 18 | servings | |
INGREDIENTS
| 1/2 | c | Cocoa |
| 3/4 | c | Boiling water |
| 1 3/4 | c | Cake flour |
| 1 3/4 | c | Sugar |
| 1 1/2 | ts | Baking soda |
| 1 | ts | Salt |
| 1/2 | c | Oil |
| 7 | Eggs; separated | |
| 2 | ts | Vanilla |
| 1/4 | ts | Cream of tartar |
| Icing | ||
| 1/3 | c | Butter |
| 2 | c | Powdered sugar |
| 2 | oz | Unsweetened baking chocolate; melted and cooled |
| 1 1/2 | ts | Vanilla |
| 3 | tb | Hot water |
INSTRUCTIONS
Preheat oven to 325 degrees Beat together egg whites and cream of tartar, set aside. Mix together flour, sugar, soda and salt. Add oil, yolks, vanilla, water and cocoa. Fold egg whites into cocoa batter and pour into ungreased angel food cake pan. Bake for 60 minutes, or until done. Invert to cool and remove from pan. For icing, melt butter and chocolate, add sugar and vanilla with water to desired consistency. Drizzle over cooled cake. Garnish with chopped nuts if desired. Recipe by: Taste of Home Collector's 1996 Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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