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A heavenly homemade chocolate angel food
cake, drizzled with a creamy mint glaze.
Heavenly Light Chocolate
Mint Cake
- Cake:
- 2/3 cup all-purpose flour
- 1 1/2 cup granulated sugar - divided use
- 1/3 cup unsweetened cocoa
- 1/4 teaspoon salt
- 12 large egg whites
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons cream of tarter
-
- Creamy Mint Glaze:
- 3/4 cup confectioners'(powder) sugar
1/4 teaspoon mint extract
About 1 tablespoon milk
- For Cake: Sift together flour, 3/4 cup
of the sugar, cocoa, and salt. Set aside.
- In a large mixing bowl, beat egg whites
with vanilla and cream of tarter at high speed until foamy. Add
remaining sugar, 2 tablespoons at a time, beating constantly
until sugar is dissolved and whites are glossy and stand in soft
peaks. Sift about 1/4 cup of the reserve flour mixture over egg
whites and gently fold just until flour disappears. Repeat, folding
in 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 with
narrow spatula or knife and gently shake onto serving plate.
Drizzle with Creamy Mint Glaze.
- For Creamy Mint Glaze: Stir all ingredients
together until well blended, using enough milk to make mixture
of drizzle consistency.
Makes 12 servings.
Recipe provided courtesy of Iowa Egg Council.
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