Chocolate Cherry Angel Cake
Chocolate Cherry Angel Cake is an moderately easy dinner. Made with 8 large egg whites, 3/4 c. sugar, 1/4 tsp. almond extract, 1/2 c. flour and 1/4 c. cocoa, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
Heat oven to 375Β°.
At high speed, beat egg whites until soft peaks form.
Gradually add sugar (one tablespoon at a time), until stiff and glossy.
Add almond extract.
In a small bowl mix flour and cocoa.
Sprinkle over egg whites, half at a time.
Using rubber spatula, gently fold in.
Spoon into 8-inch tube pan.
Bake 25 minutes.
Invert cake.
Cool in pan.
Remove.
Cut into 3 layers. Spread with jam.
Frost with whipped topping and cherries.
Makes 16 servings.
Contains 84 calories per serving.
π· Perfect Pairings
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