Back 2/3 Cup / 160 mL All-Purpose
Flour
1-1/2 Cups / 375 mL Sugar, divided
1/3 Cup / 80 mL Watkins Baking Cocoa
12 Egg Whites
1-1/2 teas. / 7.5 mL Watkins Original
Double-Strength Vanilla Extract
1/2 teas. / 2.5 mL Watkins Butter Extract
1-1/2 teas. / 7.5 mL Cream of Tartar
3/4 Cup / 180 mL Powdered Sugar
3 to 4 Drops Watkins Peppermint Extract
About 1 Tbsp. / 15 mL Skim Milk
Preheat oven to 400ºF / 205ºC. Sift together the flour, 3/4 Cup / 180 mL sugar, and cocoa; set aside. In large mixer bowl, beat egg whites along with vanilla, butter flavor and cream of tartar until foamy. Add remaining 3/4 Cup / 180 mL sugar, 2 Tbsp. / 30 mL at a time, beating well after each addition. Beat until sugar is dissolved and whites are glossy and stand in stiff peaks. Fold in cocoa mixture 1/4 Cup / 60 mL at a time. Pour into ungreased angel food cake (tube) pan. Gently cut through batter with a knife. Bake for about 30 minutes or until top springs back when lightly touched. Invert cake in pan on funnel or bottle neck. Let cool completely. Loosen cake from pan and place on serving plate. Make mint glaze by combining remaining ingredients until well blended, using just enough milk to achieve drizzling consistency. Drizzle glaze over cooled cake. Makes 12 servings.
Nutritional Information
Per Serving:
Calories 170, Protein 5g, Carbohydrates 38g, Sodium 60mg, Fat 0g,
Saturated Fat 0g, Cholesterol 0mg, Dietary Fiber 1g
© Copyright 1999 The Rising
Stars Team
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