Deviled Angel Food Cake w/ Choc. Sour Cream Frosting

1 1/3 cups sifted cake flour
1/2 cup cocoa powder
2 1/4 cups sugar
16 egg whites at room temperature
pinch salt
1 teaspoon cream of tartar
2 teaspoons vanilla extract
1/2 teaspoon almond extract – optional

1. Preheat oven to 300 F. Sift flour and coca together into a dry mixing bowl. Sift sugar into a separate bowl and set both aside.

2. Using a copper or stainless steel bowl, beat egg whites first until foamy. At this point add salt and cream of tartar if using stainless steel bowl and then beat egg whites to soft peaks. Gently fold in sugar with rubber spatula. Next, fold flour/cocoa mixture in to egg white and sugar mixture in 2 batches. Now, gently fold in vanilla and almond extracts if using. When all has been well incorporated, pour batter into a 10-inch non-stick tube pan and smooth out top.

3. Bake for approximately 50 minutes to 1hour until cake top of cake is cracked and springs back when gently touched with finger and/or a wooden skewer comes out clean. Cool cake upside down in pan.

4. When cake is cool, remove cake from pan and frost with Chocolate Sour Cream Frosting

Yield: 16servings at approximately 250 calories; 0.8 gram total fat; 0 milligrams cholesterol; 58 grams carbohydrate; 2 grams dietary fiber; 5.8 grams protein; 63 milligrams sodium.
2 1/2 cups confectioner’s sugar
1/2 cup cocoa powder
1/3 cup 1 to 3 tablespoons fat free sour cream
1 teaspoon vanilla

1. Sift sugar and cocoa into a bowl. Add 1/3 cup sour cream and vanilla and beat until smooth, adding up to 3 additional tablespoons fat free sour cream depending on desired consistency and whether or not you want to spread or drizzle frosting over cake.

2. Drizzle or spread icing on top and down sides of cake after cake has cooled or cover and refrigerate until ready to use. Frosting should keep up to a week covered. Bring frosting back to room temperature before icing cake.

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