Chocolate Bar Angel Food Cake Recipes

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift the flour, 3/4 cup plus 2 tablespoons sugar and cocoa three times. Set aside. , Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time. Mixture will be thick. , Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 40-45 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate. , For frosting, In a large bowl, beat cream until it begins to thicken. Add the sugar, cocoa and salt; beat until stiff peaks form. Frost top and sides of cake.,

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a medium bowl, mix confectioners' sugar, cake flour, and cocoa. Sift together 2 times, and set aside.
• In a clean large bowl, whip egg whites, salt, and cream of tartar with an electric mixer on high speed until very stiff. Fold in white sugar 2 tablespoons at a time while continuing to mix. Fold in flour mixture, a little at a time, until fully incorporated. Stir in vanilla. Pour into a 10 inch tube pan.
• Bake at 325 degrees F (165 degrees C) for approximately 1 hour, or until cake springs back when touched.

Steps:

• In a 1-1/2-qt. bowl, combine cream, cocoa and sugar; stir until well mixed. Refrigerate 8 hours or overnight. With an electric mixer, beat the cream mixture on low speed until frothy; increase speed to high and beat until stiff. Using a serrated knife, split cake into two horizontal layers. With the tines of a fork, remove a portion from the cut sides of the top and bottom layers to form a tunnel when the layers are place together. Frost entire cake with remaining whipped cream. Chill. Cake may be prepared a day ahead.

Steps:

• Preheat oven to 400 degrees F.
• Combine 1/2 cup sugar with the cocoa and flour and sift 3 times.
• In a clean dry bowl, whip the egg whites and salt until foamy. Add the cream of tartar and beat till soft peaks form. Add the 1/4 cup of the sugar and beat until stiff but not dry. They will be slightly glossy. Add the vanilla and fold in.
• Gradually fold in the dry ingredients. Spoon batter into an ungreased 10-inch tube pan and bake for 35 minutes. Cool upside down over a bottle. After the cake has cooled use a dull knife and go around the walls of the pan to loosen the cake. Turn it out and brush off any loose crumbs. Make the icing by whisking all the icing ingredients together. Drizzle cake with the icing and let set 1 hour before serving.

Steps:

• Make the cake: Preheat the oven to 375 degrees F. On a sheet of waxed paper, sift the cake flour with 3/4 cup of the sugar and the cocoa 4 times.
• Using an electric mixer fitted with the whisk attachment, beat the egg whites along with a pinch of salt until foamy, about 3 minutes. Sprinkle the cream of tartar over the egg whites and continue to beat until they hold a soft peak, about 5 minutes. Beating continuously, add the vanilla and gradually stream in the remaining 3/4 cup sugar, about 2 tablespoons at a time, until the egg whites are thick, glossy and stiff.
• Remove the bowl from the mixer, and using a spatula, gradually fold in the flour mixture, about 1/4 cup at a time, until there are no more pockets of dry ingredients. Spoon the batter into an ungreased 9-inch tube pan. Bake until the cake springs back when pressed with your finger, about 30 minutes. Remove the pan from the oven, invert, and allow the cake to cool on a rack 1 hour before loosening the cake from the pan with a knife and unmolding.
• Meanwhile, make the strawberries: Sprinkle the sliced strawberries with the sugar. Stir to coat and let stand about 30 minutes to allow the juices to develop. Top each cake slice with strawberries and their juices before serving.

Steps:

• Move oven rack to lowest position (remove other racks). Preheat oven to 350°F.
• Beat cake mix and cold water in extra-large glass or metal bowl on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10x4-inch angel food cake pan (tube pan). (Do not use fluted tube cake pan or 9x3 1/2-inch angel food pan, or batter will overflow.)
• Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 1 hour. Run knife around edges; remove from pan.
• Crush or finely chop candy bars; reserve 1/3 cup. Fold remaining crushed candy into whipped topping.
• Tear cake into about 1-inch pieces. Mix cake pieces and whipped topping mixture. Press lightly in ungreased 13x9x2-inch rectangular pan. Sprinkle with reserved crushed candy. Freeze dessert about 1 1/2 hours or until firm. Cut into squares or spoon into dessert dishes. Freeze any remaining dessert.

Steps:

• Move oven rack to lowest position (remove other racks). Heat oven to 350°F. Make cake mix as directed on box--except gently stir chocolate chips into batter. Bake, cool and remove from pan as directed.
• To serve, cut into 12 slices. Drizzle each slice with chocolate syrup; top with berries.

Steps:

• Shave the large hershey bar with a grater.
• In a bowl fold chocolate bar shavings into the cool whip.
• Frost pre made angel food cake generously.
• Also wonderful with strawberries.

Steps:

• Brush excess crumbs off of the cake before frosting. (If you are in a hurry, using a store bought cake cuts the baking of this cake to 0, thus the cooking time is not necessarily accurate if you do not bake one).
• Whip the cream until it forms peaks that stand up.
• FOLD in the hot fudge topping, and cracked Heath Bars.
• Frost the Angel Food Cake with the above topping, including the inner circle.
• Refrigerate several hours to let it set.
• Enjoy!