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

1. For Cake: Sift together flour, 3/4 cup of the sugar, cocoa, and salt. Set aside.
2. 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.
3. Pour into ungreased 10 x 4-inch tube pan. Gently cut through batter with a metal spatula.
4. 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.
5. 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.