Sweets & Desserts
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.
Ingredients
Cake
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 |
Glaze
⅓ cup |
Semisweet chocolate chips |
⅓ cup |
Butterscotch chocolate chips |
3 Tbsp. | Half and half |
2 | Chocloate bars, crumbled |
Directions
- Place egg whites in a large bowl; let stand at room temperature 30 minutes.
- Meanwhile, preheat oven to 350°F. Sift flour, 1 cup sugar and cocoa twice.
- 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.
- 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.
- Run a knife around sides and center tube of pan. Remove cake to a serving plate.
- 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.