Indulge in something truly divine with this recipe for Homemade Chocolate-Glazed Angel Food Cake. Drizzled with a decadent chocolate glaze and served with a side of vanilla frozen yogurt or fresh, seasonal fruit, this guilt-free dessert offers sinfully delicious flavor.
Homemade Chocolate-Glazed Angel Food Cake is a delicate treat you won't want to miss. Presented by NESTLÉ® TOLL HOUSE®, this cake infuses airy angel food cake with a rich chocolate glaze crafted from NESTLÉ® TOLL HOUSE® Baking Cocoa. The light, fluffy texture of the angel food cake complements the deep, luscious flavor of the chocolate glaze, making each bite more irresistible than the last.
Ideal for any occasion, from Thanksgiving gatherings to a simple dessert after dinner, this cake is sure to impress. Pair it with vanilla frozen yogurt for an added layer of creaminess or enjoy it with fresh, seasonal fruit to enhance its delightful flavors. Ready to try something new and scrumptious? Dive into this easy recipe and enjoy a dessert that is both elegant and fulfilling.
Ingredients
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Directions
Step 1
Preheat oven to 375° F.
Step 2
Sift flour, 1/3 cup cocoa and 3/4 cup granulated sugar in medium bowl.
Step 3
Beat egg whites, cream of tartar, vanilla extract and salt in large mixer bowl until soft peaks form. With mixer running, gradually beat in remaining 3/4 cup granulated sugar until stiff peaks form. Gradually fold in flour mixture, one-third at a time. Spoon batter into ungreased 10-inch tube pan with removable bottom.
Step 4
Bake for 35 to 38 minutes or until cake springs back when touched. Cool by turning the cake (in the pan) upside down, propping on top of a bottle until it cools to room temperature. Run knife around the cake to loosen, then invert onto a serving plate.
Step 5
Combine powdered sugar, remaining cocoa and water in medium bowl. Stir until smooth. Drizzle glaze over top of cake, letting it drip down naturally. Let glaze set for 30 minutes or until hard. Serve with vanilla frozen yogurt, if desired.
Ingredients
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Make It
Step 1
Preheat oven to 375° F.
Step 2
Sift flour, 1/3 cup cocoa and 3/4 cup granulated sugar in medium bowl.
Step 3
Beat egg whites, cream of tartar, vanilla extract and salt in large mixer bowl until soft peaks form. With mixer running, gradually beat in remaining 3/4 cup granulated sugar until stiff peaks form. Gradually fold in flour mixture, one-third at a time. Spoon batter into ungreased 10-inch tube pan with removable bottom.
Step 4
Bake for 35 to 38 minutes or until cake springs back when touched. Cool by turning the cake (in the pan) upside down, propping on top of a bottle until it cools to room temperature. Run knife around the cake to loosen, then invert onto a serving plate.
Step 5
Combine powdered sugar, remaining cocoa and water in medium bowl. Stir until smooth. Drizzle glaze over top of cake, letting it drip down naturally. Let glaze set for 30 minutes or until hard. Serve with vanilla frozen yogurt, if desired.
Ingredients
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