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

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

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.