1 1/2 cups confectioners' sugar 1 cup cake flour 1/4 cup baking cocoa 1 1/2 cups egg whites (about 10 eggs) 1 1/2 teaspoons cream of tartar 1/2 teaspoon salt 1 cup sugar FROSTING 1 1/2 cups whipping cream 1/2 cup sugar 1/4 cup baking cocoa 1/2 teaspoon salt 1/2 teaspoon vanilla extract Chocolate leaves, optional
Sift Together confectioners’ sugar, flour, and cocoa three times; set aside. In a mixing bowl, beat egg whites, cream of tartar, and salt until soft peaks form. Add sugar, 2 tablespoons at a time, beating until stiff peaks form. Gradually fold in cocoa mixture, about a fourth at a time. Spoon into an ungreased 10 inch tube pan. Carefully run a metal spatula or knife through batter to remove air pockets. Bake on lowest oven rack at 375º 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 over top and sides of cake. Store in the refrigerator. Garnish with chocolate leaves, if desired.
Yield: 12-16 servings.