Page 292 - Chocolate Cake Doctor

274 C H O C O L A T E A N G E L F O O D A N D C H I F F O N C A K E S

CHOCOLATE PINEAPPL
CHOCOLATE PINEAPPLE E

ANGEL FOOD CAK
ANGEL FOOD CAKE E

e had fun discussing a 1 package (16 ounces) angel food cake mix

non-chocolate version of 1 can (20 ounces) crushed pineapple in its
own juice
this recipe in my
1 ⁄4 cup Dutch-process unsweet-
newsletter. When I first ened cocoa powder (see “the
heard about the cake, I Cake Mix Doctor says”)
1 teaspoon sifted confectioners’
tested it in a tube pan (it is an
sugar, for dusting
angel food cake, after all). But when I
ran it in my newsletter, readers wrote 1. Place a rack one position lower than
center in the oven, and preheat the oven to
to say they baked it in a 13- by 9-inch
350°F. Set aside an ungreased 10-inch
pan. I prefer the classic shape, and tube pan.

that’s what I suggest here. However,
for this book I added dark Dutch- R

process cocoa powder to the batter,
the Cake Mix Doctor says
and this miraculous and moist cake
took on a whole new identity. You Dutch-process unsweetened cocoa
powder can be found in many
could frost this cake, but I prefer just
supermarkets. It is darker in color and
a dusting of confectioners’ sugar. smoother in flavor than regular cocoa
powder. I like it in angel food cake
batters because it is so dark and
SERVES: 16
because it seems to cut through the
PREPARATION TIME: 10 MINUTES
sweetness of the batter.
BAKING TIME: 40 TO 45 MINUTES