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Watkins Vanilla Recipe Catagories
About
Watkins Vanilla
Chocolate
Angel Food Cake
2/3 Cup Flour - not self-rising
1/3 Cup Watkins
Baking Cocoa
1 1/2 Cups Sugar - divided
12 large Egg Whites - at room temperature
1 1/2 teas. Watkins Vanilla, Double Strength
1 1/2 teas. Cream of Tartar
1/2 teas. Salt
Heat oven to 375 degrees F. Sift flour, cocoa and 3|4 cup
granulated sugar together 3 times and set aside. Beat egg whites at low speed in a large
mixer bowl until foamy, about 5 minutes. Add Watkins
Vanilla, cream of tartar and salt. Gradually increase speed to medium while
beating in remaining 3|4 cup granulated sugar, 1 tablespoon at a time for 5 minutes. When
sugar is mixed in, continue beating to stiff peaks (2 minutes more). Sift one third of dry
ingredients over whites, then gently fold in. Repeat process 2 more times. Pour batter
into ungreased 10-inch tube pan. Cut through batter to remove air pockets. Bake 40 to 45
minutes, until top springs back when gently pressed. Invert and hang pan on neck of bottle
to cool. To un-mold, run a thin knife around side of pan and tube, and invert pan. Turn
cake upright onto serving plate. Garnish with powdered sugar, if desired. Serves 14.
Per serving: 129 Calories; Trace Total Fat; 1%
calories from fat; 4g Protein; 28g Carbohydrate; 0mg Cholesterol; 125mg Sodium; 1g Fiber
Food Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat;
0 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates
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