Chocolate Angel Food with Chocolate Frosting

Ingredients:

• 3/4 Cups Hudson Cream Short Patent Flour
• 1.5 Cups Egg Whites (approximately 10-11 large eggs)
• 1.5 Cups Granulated Sugar
• 1/3 Cup Baking Cocoa 
• 1.5 Teaspoons Cream of Tartar
• 2 Teaspoons Vanilla
• 1/4 Teaspoon Salt

Frosting: 

• 1 pint Heavy Whipping Cream
• 1.5 Cups Powdered Sugar
• 1/2 Cup Baking Cocoa

Directions:

• Move your oven rack to the lowest height available, and pre-heat to 350 degrees F. 
• Place egg whites in a large, very clean metal or glass bowl and let sit at room temperature for 30 minutes. 
• Meanwhile, mix the flour, 3/4 Cup of the sugar, and baking cocoa in a small bowl until well combined.  
• While beating the egg whites on medium speed, add the cream of tartar, vanilla and salt.
• When soft peaks start to form, slowly add the remaining 3/4 C sugar until stiff glossy peaks appear. 
• Using a spatula, fold in the flour mixture slowly, taking care not to over-mix.  
• Spoon the mixture into an ungreased tube pan.  
• Bake for 45 minutes, then remove from the oven and  invert the pan on a bottle.
• Let cool completely and remove from the pan. 
• FROSTING: Beat the whipping cream in a bowl until is starts to appear thick.  Add in the confectioner's sugar and cocoa.  Continue beating until frosting is thick and stiff.  
• Frost the top and sides of the cake.  Optional: sprinkle baking cocoa on top.  
• Notes: Cake can be made the day before, stored in a sealed container, and frosted the day it is served.  Once frosted, refrigerate until ready to serve.