Chocolate Angel Food Cake

Chocolate Angel Food Cake

Prep Time: 30 minutes

Cook Time: 35 minutes

Total Time: 1 hour, 5 minutes

Category: Dessert

Yield: 12

Chocolate Angel Food Cake


  • 1-1/2 cups egg whites (about 10) (1/2 C. dry egg white powder + 1 1/2 C. water)
  • 1-1/2 cups powdered sugar
  • 1 cup cake flour (3/4 C. whole wheat flour + 1/4 C. corn starch)
  • 1/4 cup baking cocoa
  • 1-1/2 teaspoons cream of tartar
  • 1/2 teaspoon salt
  • 1 cup sugar


  1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. (If you're using powdered egg whites, no need to let them sit-just mix and start beating) Pulse in blender powdered sugar, flour and cocoa three times; set aside.
  2. Add cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time.
  3. Spoon into an un-greased 10-in. tube pan. Bake on the lowest oven rack at 375° for 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
  4. Run a knife around side and center tube of pan. Remove cake to a serving plate.


For the frosting used Spiff-E-Whip (a powdered whipped topping) and added a large package of chocolate pudding to it with enough milk to make it the correct consistency.

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