Back 1/3 Cup Sifted All-Purpose Flour
1 1/2 Cups White Sugar, divided
1/3 Cup Watkins Baking Cocoa
12 Egg Whites
1 1/2 teas. Watkins Vanilla Extract
1/2 teas. Watkins Butter Extract
1 1/2 teas. Cream of Tartar
Mint Glaze:
3/4 Cup Powdered Sugar
3 to 4 drops Watkins Peppermint Extract
About 1 Tbsp. Milk
Sift together flour, 3/4 cup of the sugar, and the cocoa; set aside. In large mixer bowl, beat egg whites and next three ingredients until foamy. Add remaining 3/4 cup sugar, 2 tablespoons at a time, beating until sugar is dissolved and whites are glossy and stand in stiff peaks. Fold in cocoa mixture 1/4 cup at a time. Pour into ungreased tube pan and gently cut through batter with a knife. Bake at 400 F for about 30 minutes are until top springs back when lightly touched. Invert cake in pan on funnel or bottle neck; cool completely. Loosen cake from pan and place on serving plate. Make Mint glaze by combing remaining ingredients until well blended, using just enough milk to achieve drizzling consistency. Drizzle glaze over cooled cake. Makes 16 servings.
© Copyright 1999 The Rising
Stars Team
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