I am always asked to bring the cake
to my dad's birthday supper.
This year I made this Chocolate-Cherry Angel Food Cake.
It is a super delicious cake but also a little on the healthier side
as my dad has had two heart surgeries in the past six years
and colon surgery due to cancer this summer.
It's a sweet treat we will all be able to enjoy.
The original recipe is from the
Pillsbury Complete Book of Baking.
3/4 cup all purpose flour
3/4 cup sugar
1-1/2 cups (about 12) egg whites, room temperature
1-1/2 tsp cream of tartar
1/4 tsp salt
1-1/2 tsp vanilla extract
1/2 tsp almond extract
3/4 cup sugar
1/3 cup well-drained, chopped maraschino cherries
1 oz. grated semi-sweet chocolate
2 Tbsp margarine or butter
1 oz semi-sweet chocolate
1 Tbsp corn syrup
1 cup powdered sugar
2-3 Tbsp maraschino cherry liquid
Place oven rack at lowest position. Heat oven to 375F.
In small bowl, combine flour and 3/4 cup sugar.
In large bowl, beat egg whites, cream of tartar, salt,
vanilla and almond extract until mixture forms soft peaks.
Gradually add 3/4 cup sugar,
beating at highest speed until stiff peaks form.
Spoon flour-sugar mixture 1/4 cup at a time
over beaten egg whites; fold in gently until blended.
Fold in maraschino cherries and grated chocolate into batter.
Pour batter into ungreased 10-inch tube pan.
With knife, cut gently through batter to remove large air bubbles.
Bake at 375F on lowest oven rack for 30-40 minutes
or until crust is golden brown and cracks are very dry
Immediately invert cake onto funnel or soft drink bottle;
let hang until completely cool.
Remove cooled cake from pan.
In small saucepan over low heat,
melt the butter, chocolate and corn syrup.
Stir in powdered sugar and maraschino cherry juice.
Stir until smooth and of desired drizzling consistency.
Immediately drizzle over cooled cake.
~Finding the amazing in the simple~
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