Excellent angel food cake with a satisfying chocolate flavor. I agree that the recipe is a little hard to follow, so here are a few things that might help: I got two cups of egg whites from 15 medium-to-large eggs; I added the vanilla with the salt and cream of tartar instead of at the end to avoid having to overstir the batter; and I used an ungreased tube pan that I inverted on a glass bottle once it came out of the oven -- let it cool completely and then run a knife around the edges to remove from the pan. Also, I didn't have cake flour, so I substituted by mixing 2 tablespoons of corn starch with enough all-purpose flour to make 1 cup total (1-1/2 teaspoon CS per quarter cup APF) -- the easiest way to do this is to put the corn starch in the bottom of the measuring cup and then to fill with AP flour. This substitution worked great.

The cake turned out wonderful. The recipe was very, very easy to follow. Everyone kept coming back for seconds!

I thought this was a very good recipe. Almost too moist in my opinion. My husband requested I frost the entire cake so I made a dark chocolate butter cream frosting. (It was his birthday cake). I served it with fresh strawberries, homemade vanilla ice cream and whipped cream.

Excellent cake. Only thing I did different was I added the vanilla after I beat in the white sugar. I folded it in with a spatula. ALthough some complained, it is best when a recipe asks for egg whites in cups rather than in number of egg whites. That can vary too much because of the size of the egg. In general you will get 2 cups of whites out of anywhere from 14-16 large eggs. For those not sure what the mixture is supposed to look like at the various stages, you need to check a cookbook or look for photos online. It is hard to describe. That is not the fault of the author. I have served this cake plain, with ice cream and with whipped cream and raspberry sauce. It is loved all ways!!! Enjoy this great recipe!!!! Suggestion: After whipping up the egg whites, transfer to a very large bowl before you add the flour. Otherwise it will be very difficult to do. This recipe makes a large volume of egg whites.

AH MA ZING! Healthy, Low Fat, All natural and a wonderful chocolate flavor!

Simple, delicious and chocolatey without the sin. The only thing I would do different next time is to possibly use chocolate extract instead of vanilla for an extra chocolate kick!

Very good with Cool Whip and strawberries as topping & filling. I cut the cake in half horizontally and put some filling in between. I agree the DIRECTIONS are NOT detailed enough, thank you other reviewers for the warning. So I referenced the Joy of Cooking's Angel Food cake directions; you use your favorite baking cookbook, it will save you ruining the cake. Too detailed directions to type out here. But the MEASUREMENTS made a great flavoured cake, if a bit chewy from all the sugar...not a super-light angel food cake...but still very high-rising, not dense, and tasty. And you MUST let it cool A LONG time before removing from pan. Remove from oven, run knife around edges (inside and outside edges), invert pan over serving tray and leave for at least half an hour, probably an hour, before tapping and shaking it out. It's the hardest part!

The first time I made this, I didn't whip the eggs long enough, so the cake was very dense. This time, I followed the directions to the tee, and it turned out WONDERFUL!!! Tastes like a 3 Musketeer bar!

I've tried making homemade angel food cake 3 or 4 times and this was my first success. It took 13 eggs to make 2 cups. The eggs whipped up so high they nearly spilled over my kitchen aid mixer bowl but the texture of the cake was light and soft without being chewy--just the way an angel food cake should be. Oh, and I mixed in about 6 oz. of mini chocolate chips. Once cooled, I drizzled a chocolate ganache from this site over the top and sides. Some shaved chocolate swirls completed a lovely and (mostly) healthy birthday cake for my mom that every body loved.

A family favorite - my sister-in-law's birthday request every year. A delicious take on a classic.

I have altered this recipe to be gluten free by using a mixture of half cornstarch and white rice flour and one tsp. Xanthan gum. My mom loved it as well as my family.

nice recipe, thanks for sharing

Great cake! We live in England - they don't sell "cake flour" here. We substituted 3T plain flour for 3T corn starch (called corn flour in the UK). It was just a little more dense, but still very tasty. It was a perfect birthday cake for my birthday. Served with strawberries and homemade whip cream with liquor. very yummy! Will definately make again.

Topped with strawberries & strawberry juice, this was EXCELLENT!!!!

When the recipe called for a large bowl for the egg whites and cream of tartar, they meant it. This was my first experience with an angle food cake. I didn't realize that the eggs would triple in size. The cake was absolutely wonderful. There was no need for a frosting. I served with ice cream.