Homemade Angel Food Cake

Source: Taste of Home Cookbook

Don't wait for a special occasion to serve this delicious cake.

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Serves: 12-16
Prep Time: 15 minutes
Cook Time: 60 minutes

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1 cup cake flour
1 cup confectioners' sugar
1-1/2 cups egg whites, (about 12)
1 teaspoon cream of tartar
pinch of salt
1 teaspoon vanilla extract
1-1/4 cups sugar
Frosting:
1 milk chocolate candy bar, (7 ounces)
2 cups whipping cream
3 tablespoons confectioners' sugar
1 teaspoon vanilla extract
chocolate shavings, optional

Sift flour and confectioners' sugar together twice; set aside. In a mixing bowl, beat the egg whites, cream of tartar and salt on medium speed until soft peaks form. Add vanilla. Gradually beat in sugar, about 2 tablespoons at a time, until stiff peaks form, scraping bowl occasionally. Gradually fold in flour mixture, about 1/2 cup at a time. Pour into an ungreased 10-in. tube pan. Bake at 325 degrees for 50-60 minutes or until lightly browned and entire top appears dry. Immediately invert cake pan onto a wire rack; cool completely, about 1 hour. For frosting, melt the candy bar in a microwave or double boiler; cool for 5 minutes. In a mixing bowl, beat cream and sugar until stiff peaks form; stir in vanilla. Fold in melted chocolate. Run a knife around sides of cake and remove to a serving plate; frost top and sides. Garnish with chocolate shavings, if desired. Store in the refrigerator.

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