HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Baked Goods -> Cakes and Tortes Chocolate Chip Macaroon Angel Food Cake Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) Cake: 1 1/2 cups egg whites 1 1/2 tsp. cream of tartar 1 cup sugar 1/4 tsp. salt 1 tsp. almond extract 1 tsp. vanilla extract 1 cup cake flour 1 1/2 cups powdered sugar 1 cup miniature semisweet chocolate chips 1/2 cup sweetened flaked coconut Glaze: 8 ounces chopped semisweet chocolate 3/4 cup heavy whipping cream 1 tbsp. light corn syrup 1 cup sweetened flaked coconut Directions For Cake: Preheat oven to 375 degrees. Combine egg whites and cream of tartar in a medium bowl and beat until foamy. Continue beating on high speed, adding sugar 2 tbsp. at a time. Beat in salt, almond extract and vanilla. Continue beating about 6 to 8 minutes until stiff and glossy. Meanwhile, sift together flour and powdered sugar in a medium bowl. Fold the flour mixture into the beaten egg whites 1/4 cup at a time. Fold in the chocolate chips and coconut. Spoon the batter into a 10 inch tube pan. Cut through the batter with the tip of a knife. Bake cake about 30 to 35 minutes until the top springs bake when pressed. Invert the pan onto a bottle and let cool 90 minutes. Remove the cake from the pan and brush off any excess crumbs. Place the cake on a serving plate. For Glaze: Place the chocolate in a medium bowl. Combine the cream and corn syrup in a small saucepan and heat to a boil. Pour the hot cream mixture over the chocolate and let stand 1 minute. Whisk the chocolate mixture until smooth. Let the glaze cool a few minutes. Spoon the glaze over the top of the cake, allowing it to drip down the sides. Sprinkle the coconut over the glaze. Refrigerate cake about 30 minutes until glaze is set. Serves 16. Related Recipes •   Sallie's Simple Chocolate Peanut Butter Cake •   Chocolate Angel Food Cake •   Quick Chocolate Orange Dessert Fondue •   Fudge Macaroon Bars •   Jack-O'-Lantern Cakes •   Mom's Favorite One Step Chocolate Cake •   Chocolate Chocolate Chip Cookie Cupcakes •   Halloween Jack O' Lantern Buttermilk Spice Cake •   Chocolate Chip Mint Velvet Crumb Cake •   Mississippi Mud Cake •   Lemon Carrot Cake •   Individual Hot Chocolate Cakes •   Chocolate-Dipped Double Coconut Macaroon Cookies •   Mini Pineapple Upside Down Cakes •   Hummingbird Cake •   Strawberry Courting Cake •   Halloween Reese's Butterfinger Candy Cake •   Almond Angel Food Cake •   Coconut Cream Cake •   Pumpkin Cake View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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