Chocolate Angel Food Cake with Coffee Icing

This recipe is waaaaaaaaayyy too good! I am not usually big on chocolate cake, but this is just so delish! It's a little more work, but so worth it.. Go on try it, I dare ya!

Chocolate Angel Food Cake with Coffee Icing

13 egg whites

1 cup cake flour

2 cups sugar, divided

1/2 cup baking cocoa

1 tsp. baking powder

1/2 tsp. cream of tartar

2 tsp. vanilla extract

1/2 tsp. lemon juice

1/2 tsp. salt

Coffee Icing:

1/2 cup butter, softened

2 cups powdered sugar

2 TBSP baking cocoa

2 tsp. lemon juice

1 tsp. vanilla extract

2-3 tsp. strong brewed coffee

Let egg whites stand at room temp for 30 min. Sift flour, 1 cup sugar, cocoa and baking powder together twice; set aside. In a large mixing bowl, beat egg whites, cream of tartar, vanilla, lemon juice and salt on medium speed until soft peaks form. Gradually add remaining sugar, 2 TBSP at a time, beating on high until stiff peaks form.

 Gradually fold in flour mixture, about a fourth at a time.

Gently spoon into an ungreased 10-in tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest rack at 350 for 45 minutes or until top springs back when lightly touched and cracks feel dry. Immediately invert baking pan; cool completely. Run a knife around sides and center of tube pan. Invert cake onto a serving plate.

For icing, in a bowl cream butter, sugar and cocoa until light and fluffy. Add lemon juice and vanilla; mix well      Thin to desired consistency by beating in coffee one tsp at a time.



                   Spread icing over cooled cake. Enjoy!!