We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Preheat the oven to 180C and wallpaper a cake shape smaller than 23cm.
Mix flour, cocoa and baking powder well. Beat the egg whites with the salt powder, and when they have hardened, gradually add the sugar. At the end, add the flour mixture in the rain.
If we do not have a special shape for such cakes, we can grease a tall glass with oil and place it carefully in the middle of the form. Then pour the composition and put in the oven for about 35 minutes (test with a toothpick). Before removing the cake from the mold, let it cool completely.
The pudding is prepared according to the instructions on the package, the top is covered, then it is decorated (I had raspberries).
Chocolate Angel Cakes
If you are looking for delicious chocolate cake recipes, then we have just the thing for you. Chocolate Angel Cakes are a piece of heaven. Made with Angel Food Cake mix, the result is a soft and fluffy cake that is absolutely incredible. With a touch of cocoa powder added to the mix and topped with your favorite toppings, this is a recipe for chocolate lovers. Make sure to add chocolate syrup, whipped cream, and cherry pie filling to add color and that extra special touch.
- 16 ounces box Angel Food cake mix
- 2 1/4 cups cold water, divided
- 1 cup cocoa powder, divided
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 tablespoon vanilla extract
- 1 can (6.5-ounces) whipped cream
- 1 can (20-ounces) cherry pie filling
Preheat oven to 350 degrees F.
Mix cake as directed adding 1/2 cup cocoa powder.
. Spoon mixture into ungreased fluted pan, filling 3/4 full bake for 30 minutes. Tip pan on side and cool on wire rack for 30 minutes.
In a heavy saucepan over medium heat add 1/2 cup cocoa powder, sugar and salt whisk well. Add 1 cup water and simmer until thickened.
Remove from heat and add vanilla whisk until well combined.
Remove cake from pan with knife and set on serving dish. Top with chocolate syrup, whipped cream and cherry pie filling.
Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!
Thank you for signing up!
We were unable to sign you up - please try again.
Tags / Related Topics
Your Recently Viewed Recipes
Images from other cooks
Thanks for your comment. Don't forget to share!
Does this recipe only make 6 cakes?
Why use box cake mixes? The box mixes are not always available in other countries!
Report Inappropriate Comment
Are you sure you would like to report this comment? It will be flagged for our moderators to take action.
Thank you for taking the time to improve the content on our site.
Recipe of the Day
Vintage Baked Alaska videocam
This Vintage Baked Alaska recipe is one that may take you a few tries to master, but once you do, you’ll be showing off at any chance & hellip See more Continue reading: "Vintage Baked Alaska videocam"
My Recipe Box (0) View & # 187
Something worth saving?
Connect With Us
Our Newest Recipes & Articles
Prime Publishing Food Group
& copy Copyright 2021 Prime Publishing, LLC. All rights reserved.
Sign In to Your Account
Sign In With One Of Your Social Accounts
Sign in using email and password
Forgot Your Password?
Images from other cooks
Share Your Images
Help others by adding images to this recipe. It's easy! Click here to start
Please sign into your account to add new images.
There are currently no images from other cooks.
Terms & Conditions
You must enter into this Agreement if you want to submit digital images or other content to Prime Publishing through Sharing Customer Images (the "Service"). As used in this Agreement, "we" or "Prime Publishing" means Prime Publishing, LLC. and "you" means the individual or entity submitting materials to Prime Publishing. Any individual or entity that wants to use the Service must accept the terms of this Agreement without change. BY CLICKING THE ACCEPT TERMS AND CONDITIONS BUTTON, YOU AGREE TO BE BOUND BY ALL TERMS OF THIS AGREEMENT AND ALL SPECIFICATIONS AND GUIDELINES INCORPORATED BY REFERENCE.
1) Eligibility. You may only submit Materials to the Service for which you hold all intellectual property rights. In other words, if you submit a digital image to us, you must own all rights to such image or you must have the authorization of the person who does own those rights. The Service is limited to parties that lawfully can enter into and form contracts under applicable law. Minors may not submit Materials to the Service. Further, you may not submit any personally identifiable information about any child under the age of 13.
2) Definitions. As used in this Agreement, (a) "Affiliates" means any entity controlled by, in control of, or under common control with Prime Publishing, (b) "Materials" means all content that you submit to Prime Publishing, including all photographs, illustrations, graphics and text, and (c) "Media" means any means of conveying information, whether now known or hereafter devised.
3) License Grant for Materials. You hereby grant to Prime Publishing and its Affiliates a worldwide, nonexclusive, royalty-free, perpetual right and license to (a) reproduce, distribute, transmit, publicly perform and publicly display the Materials, in whole or in part, in any manner and Media, (b) modify, adapt, translate and create derivative works from the Materials, in whole or in part, in any manner and Media, and (c) sublicense the foregoing rights, in whole or in part, to any third party, with or without a fee.
4) Removal of Materials. If you decide you would like to remove your Materials from the Service, you may provide written notice to Prime Publishing by either deleting the image through the Prime Publishing interface or by contacting Prime Publishing customer service, and Prime Publishing will remove such Materials from the Service within a reasonable period of time.
5) License for Name, Trademarks and Likenesses. You hereby grant to Prime Publishing, its Affiliates and sublicensees a nonexclusive, worldwide, royalty-free license to use all trademarks, trade names, and the names and likenesses of any individuals that appear in the Materials. You grant Prime Publishing, its Affiliates and sublicensees the right to use the name that you submit in connection with the Materials.
6) Specifications and Guidelines. You agree to submit Materials to us in accordance with all guidelines for use of the Service posted on the Prime Publishing web site or of which you are otherwise notified ("Guidelines"), as these Guidelines may be changed in the future.
7) Representations, Warranties and Indemnities. You represent and warrant to Prime Publishing and its Affiliates that (a) you have the right, power, and authority necessary to enter into this Agreement, to fully perform your obligations hereunder, and to grant the licenses set forth in Paragraphs 3 and 5 above , (b) you will comply fully with all terms of this Agreement, (c) the Materials submitted to Prime Publishing by you, and Prime Publishing's and its Affiliates' exercise of their rights hereunder, do not and will not violate, misappropriate or infringe any intellectual property right, including but not limited to trademark rights, copyrights, moral rights and publicity rights of any third party, (d) you possess all rights necessary for the reproduction, distribution, transmission, public performance, public display, and other exploitation of the Materials by Prime Publishing and its Affiliates as permitted hereunder, (e) the Materials are not pornographic, obscene, libelous, defamatory, tortious, or otherwise unlawful, and (f) all factual statements submitted by you are accurate and not misleading. You agree to indemnify, defend, and hold Prime Publishing and its Affiliates harmless from all claims, liabilities, damages, and expenses (including, without limitation, reasonable attorneys' fees and expenses) arising from your breach of any representation or warranty set forth in this paragraph.
8) Restrictions. You agree that you will not submit Materials that are unlawful, pornographic, libelous, defamatory, tortious, obscene, or racially, ethnically or otherwise objectionable, or that otherwise violate general Prime Publishing community standards. We expressly reserve the right to remove or not make available any Materials that we deem to be in violation of this Agreement, applicable laws or our community standards in our sole discretion. You agree that you will not upload, post, e-mail or otherwise transmit Materials to us or our Affiliates that contain software viruses or any other computer code, files, or programs designed to interrupt, destroy or limit the functionality of any computer software or hardware or telecommunications equipment.
9) No Obligation. Although we have the right to include your Materials in the Service or in any Media, we do not have the obligation to do so. We may, in our sole discretion and for any reason, refuse the Materials or remove them from our Service at any time.
10) Changes to Agreement. We reserve the right to change any of the terms of this Agreement or any Specifications or Guidelines governing the Service at any time in our sole discretion. All changes will be effective upon posting to the Service. However, for all changes to this Agreement, excluding Specifications and Guidelines, we will post a notice of change for thirty (30) days. You are responsible for reviewing the notice and any applicable changes. YOUR CONTINUED USE OF THIS SERVICE FOLLOWING OUR POSTING OF ANY CHANGES WILL CONSTITUTE YOUR ACCEPTANCE OF SUCH CHANGES.
11) Prime Publishing Intellectual Property. Without our prior written consent, you may not use our intellectual property, including, without limitation, our trademarks, trade names, trade dress, or copyrighted material, in any manner.
12) Communications. Prime Publishing and its Affiliates may communicate with you in connection with the Service, electronically and in other Media, and you consent to such communications regardless of any "Customer Communication Preferences" (or similar preferences or requests) you may have indicated on the web sites of Prime Publishing or its Affiliates or by any other means.
13) Waiver. PRIME PUBLISHING AND ITS AFFILIATES WILL NOT BE LIABLE FOR ANY INDIRECT, INCIDENTAL, OR CONSEQUENTIAL DAMAGES (INCLUDING BUT NOT LIMITED TO SUCH DAMAGES ARISING FROM BREACH OF CONTRACT OR WARRANTY OR FROM NEGLIGENCE OR STRICT LIABILITY) ARISING OUT OF OR EVEN IF WE HAVE BEEN ADVISED OF (OR KNEW OR SHOULD KNOWN OF) THE POSSIBILITY OF SUCH DAMAGES.
14) Disclaimer. PRIME PUBLISHING PROVIDES THE SERVICE "AS IS" WITHOUT WARRANTY OF ANY KIND.
15) Miscellaneous. This Agreement will be governed by the laws of the United States of America and the state of Washington, without reference to rules governing choice of laws. Any action relating to this Agreement must be brought in the federal or state courts located in Seattle, Washington, and you irrevocably consent to the jurisdiction of such courts. You may not assign this Agreement, by operation of law or otherwise, without our prior written consent. Subject to that restriction, this Agreement will be binding on, inure to, and be enforceable against the parties and their respective successors and permitted assigns. Our failure to enforce your strict performance of any provision of this Agreement will not constitute a waiver of our right to enforce such provision or any other provision of this Agreement subsequently. The Specifications and Guidelines (including all future changes) are incorporated by reference into this Agreement. This Agreement is in addition to, and does not supersede or modify, the terms and conditions of use of the web sites of Prime Publishing and its Affiliates.
Sharing Your Own Images
You! Anyone who is a registered and logged in user.
Please share images that will help other visitors. For example:
- Images that highlight a article's features ("Here are the controls on this music player", "See the clasp for this necklace", "Look at the box this came in")
- Images showing someone using a product ("Here I am wearing this scarf", "Install the ink cartridge here")
- Images related to a topic ("My dog Skipper", "A great outfit", "Our family at Yellowstone", "How to glue a chair using a cabinet clamp")
- Images that show how a product performs ("I took this picture with this camera", "This shirt shrunk in the wash", "The saw blade after 100 cuts")
- Images that give a sense of the size of the product ("This refrigerator is actually 6 'tall", "A cellphone the size of a credit card")
Do include captions for your images. While not required, they provide context for your images. Additionally, you can use the Image Notes feature to highlight one or more interesting areas in your image. Everyone will see your notes when they roll over your image.
What shouldn't I share?
Behave as if you were a guest at a friend’s dinner party: please treat the Prime Publishing community with respect. Do not share:
- Profane, obscene, or spiteful images, or any images with nudity
- Images to which you do not own the intellectual property rights
- Images featuring phone numbers, mail addresses, or URLs. You can watermark an image with copyright information.
- Images featuring availability, price, or alternative ordering / shipping information
- Images featuring external Web sites, contests, or other solicitations
- Any personal information about children under 13
- Images with automobile license plates that are prominent and easily read (pictures with license plates that have been fuzzed out or that otherwise cannot be read are acceptable).
The same guidelines apply to your captions and notes.
What image formats and sizes are supported?
We support JPEG, GIF and PNG images. Files must be no more than 1MB. Both the image height and the image width must be between 60 and 3500 pixels.
Instead of uploading an image, can I just enter a link to an image?
No, all images must be uploaded to Prime Publishing. This ensures your image is always available.
How long does it take to upload an image?
The time varies depending on the speed of your Internet connection and the size of the image file. For a 400KB image, for example, you should expect 2 to 4 minutes over a 56KB modem and under 1 minute for DSL or cable modem.
Where will my image appear?
Generally your image will appear where you uploaded it: in the article image gallery.
Who owns the images I upload?
The rights owner of the image continues to own the image uploading your image to Prime Publishing does not transfer ownership.
- 1 cup plus 2 tablespoons cake flour (not self-rising), sifted
- 1/4 cup Dutch-process cocoa powder
- 1 teaspoons instant espresso powder
- 1/2 teaspoon kosher salt
- 12 large egg whites, room temperature
- 1 teaspoon cream of tartar
- 1 3/4 cups sugar
- 2 teaspoons pure vanilla extract
- 6 ounces bittersweet chocolate, chopped
- 6 ounces milk chocolate, chopped
- 1 cup heavy cream
- 2 tablespoons light corn syrup
- 2 sticks (1 cup) unsalted butter, softened but still cool, cut into 1-inch pieces
- Semisweet chocolate shavings, for garnish (optional)
Cake: Preheat oven to 350 degrees. Whisk together cake flour, cocoa, espresso powder, and salt.
In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium speed until frothy. Add cream of tartar and increase speed to high. Continue beating while gradually adding sugar until stiff peaks form, 3 to 4 minutes. Beat in vanilla. Remove bowl from mixer. Add half the flour mixture and gently fold in until streaky, then add remaining flour mixture and fold in until well incorporated (do not overmix, as this will deflate the meringue, creating a dense cake).
Gently spoon batter into an ungreased 9 1/2-inch tube pan with removable bottom smooth top. Run a knife or small spatula through batter to release air bubbles. Bake until a tester inserted into center comes out clean, about 40 minutes. Invert pan let cake cool completely in pan. Run a knife around the inner and outer perimeter of the pan to loosen. Use knife to release cake from bottom of pan and remove.
Frosting: Place both chocolates in the bowl of a stand mixer set aside. In a small saucepan, bring cream and corn syrup to a boil. For over chocolate let stand 2 to 3 minutes.
Whisk, starting in center and working outward, until chocolate is smooth. Let cool at room temperature, whisking occasionally, about 30 minutes.
Attach bowl to stand mixer fitted with the whisk attachment and beat on medium speed, gradually adding butter, until frosting is smooth and silky.
Using a serrated knife, split cake in half horizontally. Place bottom layer on a cake plate. Measure 2 cups frosting and spread evenly with an offset spatula. Top with second layer. Use remaining frosting to cover cake completely, using spatula to create a smooth finish or create swirls. Garnish with chocolate shavings, if desired. Serve immediately.
Gluten-Free Chocolate Angel Food Cake
This light, airy cake - a "devilish" variation on classic angel food cake - is perfect topped with whipped cream and fudge sauce. It has a moist, melt-in-your-mouth texture - surprising, but very welcome, for an angel food cake.
- 2/3 cup (103g) King Arthur Gluten-Free All-Purpose Flour
- 1/3 cup (28g) unsweetened cocoa, Dutch-process or natural
- 1/4 cup (35g) cornstarch
- 3/4 cup (163g) Baker's Special Sugar
- 1/2 teaspoon espresso powder or 1/4 teaspoon almond extract, optional
- 1/2 teaspoon baking powder
- 1 1/2 cups (340g to 369g) egg whites (10 to 11 large eggs, separated, yolks discarded or reserved for another use), at room temperature
- 1/4 teaspoon salt
- 1 1/2 teaspoons cream of tartar
- 3/4 cup + 2 tablespoons (184g) Baker's Special Sugar * or superfine sugar
* Can you substitute regular granulated sugar? Yes it'll take much longer for the egg whites to attain their require volume, and the cake's texture won't be as fine. See tips below for more information.
Preheat the oven to 350 ° F and place the oven rack in its lowest position.
Whisk together and then sift the gluten-free multi-purpose blend, cocoa, cornstarch, 3/4 cup sugar, espresso powder or almond flavoring, and baking powder. Set aside.
In a large clean, grease free mixing bowl, beat the egg whites until foamy. Beat in the salt and cream of tartar.
Gradually increase the speed of the mixer, and beat until the egg whites have increased in volume and thickened significantly.
Gradually beat in the 3/4 cup + 2 tablespoons sugar, a bit at a time, until the meringue holds soft peaks.
Gently fold in the sifted flour / sugar blend, ¼ cup at a time, just until mostly blended. The cocoa makes it hard to blend in completely evenly, so leaving a slightly marbled effect is perfect.
Spoon the batter into an ungreased, 10? round angel food pan.
Bake the cake until the top springs back when pressed lightly, about 45 minutes.
Remove the cake from the oven and invert the pan onto the neck of a heatproof bottle or funnel, to suspend the cake upside down as it sets and cools, about 2 hours.
Remove the cake from the pan by running a thin spatula or knife around the edges of the pan, turning it over, and gently shaking the cake loose onto a serving plate.
Serve with whipped cream and chocolate sauce, if desired. Wrap any leftovers airtight, and store at room temperature.
Tips from our Bakers
Be aware: some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our cross-prevention practices.
Chocolate Angel Food Cake
Do you love Angel Food Cake? Come to the dark side and give this simple and delicious Chocolate Angel Food Cake a try!
- 1- & frac14 cup Confectioners Sugar
- 1- & frac14 cup Cake Flour
- & frac14 cups Unsweetened Cocoa Powder
- 2 cups Egg Whites
- & frac14 teaspoons Salt
- 1- & frac14 teaspoon Cream Of Tartar
- 1- & frac14 cup Granulated Sugar
- 1- & frac14 teaspoon Vanilla Extract
Preheat oven to 350 degrees F (165 degrees C).
In a medium bowl, mix confectioners & # 8217 sugar, cake flour, and cocoa. Sift together 2 times, and set aside.
In a clean large bowl, whip egg whites, salt, and cream of tartar with an electric mixer on high speed until very stiff. Fold in white sugar 2 tablespoons at a time while continuing to mix. Fold in flour mixture, a little at a time, until fully incorporated. Stir in vanilla. Pour into a 10 inch tube pan.
Bake at 350 degrees F (165 degrees C) for 45 minutes to an hour, or until cake springs back when touched. (Cake top will be dry and cracked when done). Enjoy!