Chocolate Angel Food Cake

From: Fat Free Queen

On Apr 20, 2009

I don't know what happened, but my cake turned out quite bad. At first it was foamy liuke mirangue should be... but when I added the sugar the egg whites started to deflate. The cake turne out to be half the size as an angel food cake should be and it was very dense. I don't know if I did something wrong, but it didn't turn out like it was supposed to.

From: Susanna D.

On Feb 11, 2009

I made this for my daugther's third birthday last March. It was very nice. I filled it with sliced strawberries and frosted it with chocolate whipped cream icing. (I used 92g flour, 29g cocoa and 300g sugar and cooked it at 190C.)

From: Gwen Sargeant

On Feb 6, 2004

This cake was very moist. More so than the regular angel food cakes. My husband wanted a chocolate angel food cake for his birthday and before his birthday I decided to give it a trial run. My husband is a chocaholic and I knew it would be a real test if I make it in the future. When I made it he helped me and for the color of the cake being very light brown we weren't to sure about the flavor. Don't let the color of the cake interfer with your decision as it was very chocolately and a hit with my husband. I didn't ice the cake but we tried taking some chocolate syrup used on ice cream and drizzled it over individual slices of cake. Now that made it even better. I am making that cake for my husband's birthday on Feb 9th. It was an excellent cake.

From: Salesgirl

On Jul 14, 2008

Excellent cake! Texture and rise perfect - really seemed to melt in your mouth. Take the time to sift as directed and you'll be very pleased. Thank you!