Glazed Chocolate & Butterscotch Angel Food Cake

Indulge in this rich and chocolaty twist on a classic recipe. Best of all, it can be made for any occasion.



1 ½ cups Phil’s Fresh Eggs Organic Liquid Egg Whites
1 cup Cake flour
2 cups Sugar, divided
½ cup Baking cocoa
1 tsp. Cream of tartar
1 tsp. Pure vanilla extract
¼ tsp. Pure almond extract
¼ tsp. Salt


⅓ cup
Semisweet chocolate chips
⅓ cup
Butterscotch chocolate chips
3 Tbsp. Half and half
2 Chocloate bars, crumbled


  1. Place egg whites in a large bowl; let stand at room temperature 30 minutes.
  2. Meanwhile, preheat oven to 350°F. Sift flour, 1 cup sugar and cocoa twice.
  3. Add cream of tartar, vanilla and almond extracts, and salt to the egg whites; beat on medium speed until soft peaks form. Gradually add remaining 1 cup sugar, about 2 Tbsp. at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff, glossy peaks form. Gradually fold in flour mixture, about ½ cup at a time.
  4. Gently transfer to an ungreased 10” tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack 40-50 minutes or until top crust is golden brown and top appears dry. Immediately invert pan; cool completely in pan, about 1 hour.
  5. Run a knife around sides and center tube of pan. Remove cake to a serving plate.
  6. For glaze, combine chocolate and butterscotch chips and half and half in a microwave-safe bowl; melt in the microwave and stir until smooth. Drizzle over cake. Sprinkle crumbled chocolate bars over glaze.
  • Glazed Chocolate & Butterscotch Angel Food Cake

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