Chocolate Pecan Angel Food Cake
- Yield 16 servings
Light and airy and very chocolate-y, this angel food cake is topped with toasted pecans.
"This is a recipe for Chocolate Pecan Angel Food Cake. My mother, who was born in 1910, made this cake for my birthdays in the 1950s and early 1960s. It was my favorite cake when I was growing up. She contributed the recipe to a ladies’ aide church group cookbook."—Janet Reid, Upland, Calif.
- 1 1/2 cups egg whites (about 12 eggs)
- 2 teaspoons cream of tartar
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 7/8 cups sugar (2 cups less 2 tablespoons)
- 1 cup cake flour
- 1/4 teaspoon salt
- 1/2 cup cocoa
- 1 cup chopped pecans
- Chocolate Icing:
- 1/2 cup (1 stick) butter
- 3/4 cup sifted powdered sugar
- 2 pasteurized egg yolks
- 2 1/2 ounces unsweetened chocolate, melted and cooled
- 2 pasteurized egg whites, stiffly beaten
- Toasted, salted pecan halves
- Preheat oven to 400F.
- To prepare the cake, beat egg whites until frothy; sprinkle cream of tartar over top and continue beating until whites are stiff enough to form peaks but not dry. Gradually add water and vanilla and almond extracts. Fold in half the sugar, sifting 2 tablespoons at a time over the surface.
- Sift cake flour before measuring, then sift again with salt, cocoa and remaining sugar. Gently fold dry ingredients into egg white mixture, about 1/4 cup at a time. Fold in pecans.
- Scrape batter into an ungreased 10-inch tube pan and bake 35 minutes. Remove from oven and invert pan. Let stand until cake is completed cool, at least 1 hour. Remove from pan.
- To prepared the icing, combine butter and sugar in a mixing bowl. Beat with a mixture at medium-high speed until creamy. Add egg yolks and chocolate, blending well. Fold in beaten egg whites. Frost cake and garnish with pecans. Chill in refrigerator.
Testers’ notes: We recommend using pasteurized eggs in the icing, as it is not cooked. This is as really nice, super moist cake.