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Chocolate Angel Cake with Coffee Liqueur Glaze

Makes: 12 servings
Prep 1 hr Bake 350°F 40 mins Cool 2 hrs
Chocolate Angel Cake with Coffee Liqueur Glaze
  • 1 1/2  cups  egg whites (10 to 12 large)
  • 1 1/2  cups  sifted powdered sugar
  • 1  cup  sifted cake flour or sifted all-purpose flour
  • 1/4  cup  unsweetened cocoa powder
  • 1 1/2  teaspoons  cream of tartar
  • 1  teaspoon  vanilla
  • 1  cup  granulated sugar
  • 1  cup  sifted powdered sugar
  • 1/4  teaspoon  vanilla
  •  Coffee liqueur

1. In an extra-large mixing bowl allow egg whites to stand at room temperature for 30 minutes. Meanwhile, sift the 1-1/2 cups powdered sugar, flour, and cocoa powder together 3 times; set aside.

2. Add cream of tartar and the 1 teaspoon vanilla to egg whites. Beat with an electric mixer on medium to high speed until soft peaks form (tips curl). Gradually add granulated sugar, about 2 tablespoons at a time, beating on medium to high speed until stiff peaks form (tips stand straight).

3. Sift about one-fourth of flour mixture over the beaten egg whites; fold in gently. Repeat, folding in remaining flour mixture by fourths. Pour into an ungreased 10-inch tube pan. Gently cut through the cake batter with a narrow metal spatula or knife.

4. Bake on the lowest rack in a 350 degree F oven for 40 to 45 minutes or until top springs back when lightly touched. Immediately invert cake (leave in the pan); cool thoroughly. Using a narrow metal spatula, loosen the sides of the cake from the pan. Remove cake from the pan.

5. For glaze, combine the 1 cup powdered sugar, the 1/4 teaspoon vanilla, and enough of the coffee liqueur (about 2 tablespoons), 1 teaspoon at a time, to make of drizzling consistency. Drizzle over top of the cake. Makes 12 servings.

Nutrition Facts (Chocolate Angel Cake with Coffee Liqueur Glaze)
  • Servings Per Recipe 12,
  • cal. (kcal) 211,
  • carb. (g) 47,
  • pro. (g) 4,
  • sodium (mg) 47,
  • calcium (mg) 10,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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