Chocolate Angel Food Cake

Cake

Ingredients:

• 12 eggs
• 1 3/4 cups white sugar
• 11 1/4 cups cake flour
• 1 teaspoon vanilla
• 1 1/4 teaspoons cream of tartar
• 1/2 teaspoon salt

Instructions:

Sift the sugar once, then sift half the sugar with the flour twice, using wax paper to capture the mixture. In a large mixing bowl, separate the eggs, leaving the egg whites. Save the yolks separately. Beat the egg whites until frothy, then add the cream of tartar and salt. Beat until it stands in peaks. Fold in the sugar, 2 tablespoons at a time, then fold in the flour-sugar mixture, then the vanilla. Spoon into a cake pan and bake at 325° for 50 minutes. Cool for one hour on top of a coke bottle. Remove the cake by going around the edges with a dull knife, then cut the cake into three layers and spread the icing inbetween. Put in the icebox over night.

Icing

Ingredients:

• 1 small package chocolate chips
• 2 teaspoons water
• 4 egg yolks
• 4 egg whites
• 1/2 pint heavy whipping cream

Instructions:

Melt the chocolate chips in a saucepan over low heat. Add the water and stir, then the egg yokes, one at a time, stirring constantly. let cool for 15 minutes. Beat the egg whites until stiff and add them, then put in the icebox and cool for 30 minutes. Whip the whipping cream and add to the chocolate mix, then put in an ice box to cool for 1 hour.