PUMKIN AND CHOCOLATE ANGEL FOOD CAKE

CHOCOLATE ANGEL CAKE

Taste of Home Family Collection pg. 254. Made for Valentine's 2011. Make ahead - takes awhile to make. Taste better the next day! I think it would be good without the frosting too and just sprinkled with powdered sugar.

UPDATE: I make this every February (use heart shaped tube pan).  We all love, love this.  It isn't very sweet so sometimes we will have for breakfast on Valentine's Day.   Gets better everyday.

1 1/2 cups powdered sugar

1 cup CAKE flour

1/4 cup baking cocoa

1 1/2 cups egg whites (about 10 eggs)

1 1/2 tsp cream of tartar

1/2 tsp salt

1 cup sugar

FROSTING:

1 1/2 cups heavy whip

1/2 cup sugar

1/4 cup baking cocoa

1/2 tsp salt

1/2 tsp vanilla

Chocolate leaves or curls, optional

Sift together powdered sugar, flour and cocoa three times; set aside (I didn't do this). In a mixing bowl, beat eggs whites, cream of tartar and salt until soft peaks form. Add sugar, 2 T at a time, beating until stiff peaks form. Gradually fold in cocoa mixture, about a fourth at a time.

Spoon the batter into an ungreased 10" tube pan (used heart). Carefully run a metal spatula or knife through batter to remove air pockets. Bake on lowest oven rack at 375 for 35-40 minutes or until the top springs back when lightly touched and cracks feel dry. Immediately invert pan; cool completely. Run a knife around edges and center tube to loosen; remove cake.

In a mixing bowl, combine the first five frosting ingredients; cover and chill for 1 hour. Beat until stiff peaks form. Spread the frosting over the top and sides of the cake. Store in the refrigerator. Garnish with chocolate leaves/curls if desired.

PUMPKIN ANGEL FOOD CAKE WITH CREAMY GINGER FILLING

I really liked this. Next time I would like to try it without the ginger - or maybe just use less.

1 box (1#) white angel food cake mix

1 T. flour

1 1/2 tsp. pumpkin pie spice

3/4 c. pumpkin

1 c. cold water

---

filling:

1 container (8 oz) cool-whip, thawed

2 T finely chopped crystallized ginger or 1 tsp. ground ginger

Move rack in oven to lowest position; heat oven to 350. In an extra large glass or metal bowl; beat all cake ingredients on low speed for 30 seconds. Beat on medium speed 1 minute. Pour into an ungreased 10" angel food cake pan (I used my heart).

Bake 37-47 minutes or until crust is dark golden brown and cracks are dry. Immediately turn pan upside down (can put on top of bottle if needed). Let hang for 2 hours or until cake is completely cooled. Loosen cake from side of pan with knife. Put onto plate.

In a medium bowl gently mix whipped topping and ginger. Cut cake in half (horizontally) to make 2 layers. Spread half of the filling on bottom layer; replace top of cake. Spread remaining filling on top of cake. Sprinkle with additional pumpkin pie spice if desired. Refrigerate any remaining cake.