Today we have Jennifer from Peanut Butter and Peppers here. I have known Jennifer from the beginning and I love her site, she is a fabulously supportive blogging friend and I have done recipes of hers before like the very popular Black Bean and Butternut Squash Quinoa Wraps. You can follow Jen on Twitter, Facebook or Pinterest and I highly recommend you do so. Here is another recipe of hers that looks wonderful!! With no further adieu I give you Jennifer!!
Hi Noshing with the Nolands Readers,
I’m Jennifer from Peanut Butter and Peppers and I am happy to be here today. Tara and I started blogging about the same time and it has been wonderful to have a friend/fellow blogger who is supportive, helps out in need and is simply a marvelous person. I have enjoyed watching Tara’s blog grow and seeing all her fabulous creations. Tara creates the most appetizing recipes and don’t let me go on about her photography! I have to admit I wish I could take photos like Tara! 🙂 But anyway, I am going to share with you today one of my all time favorite recipes, my Chocolate Angel Food Cake.
Whenever Spring and Easter time come around, I am always drawn to angel food cake. It is my favorite cake of all time and not because it’s low in calories or a healthier option over other cakes, it’s because it’s so light and airy. I don’t know what it is, but I just love it. Ever since I was a kid, when my birthday would come around, my Mom would ask, what kind of cake do you want? The answer was the same, angel food cake! Today I changed up my traditional recipe and added chocolate! With Easter just about here, I figured chocolate was the way to go! After all who doesn’t like chocolate?
I decided to make the Chocolate Angel Food Cake in a mini bundt pan because I thought it would be perfect to serve at an Easter brunch, plus you can change out all the toppings as you see fit. The first photo was a simple cake filled with M&M’s in the center, which is great for kids. Or my personal favorite strawberries with whip cream! I swear I could eat strawberries and whip cream as a meal! I love it!! Or you can keep it traditional with a powdered sugar glaze.
Mini Chocolate Angel Food Cake
- 3/4 cup granulated sugar, divided
- 1/4 tsp salt
- 1/2 cup cake flour
- 2 tbsp unsweetened cocoa powder
- 6 large egg whites, room temperature
- 3/4 tsp cream of tarter
- 1/2 tsp vanilla extract
Preheat oven to 350 degrees F.
Lightly spray Mini Bundt Pan with cooking spray; set a side. (Cup cake pan will work too)
Sift together half of the granulated sugar, cake flour, cocoa powder and salt in a small bowl; set aside.
In a large metal bowl, beat the egg whites with an electric mixer until foamy. When foamy, add the cream of tarter and beat until medium peaks form. Slowly beat in the remaining sugar.
Beat in the vanilla.
With a large scraper, fold the cake flour mixture into egg white mixture, a little bit at a time.
Carefully spoon mixture into the bundt pan and with a toothpick, carefully take out any air bubbles, bake for 15 – 17 minutes.
Check cake by sticking a toothpick in it, when it comes out clean, cake is done. Let the bundt pan cool, then carefully take out the angel food cake and let it cool completely before serving.
Thank you Tara for letting me fill in for you today! I have had a lot of fun!! I want to wish everyone a wonderful holiday weekend!! Make sure you get out enjoy Friends, Family and lots of chocolate!!