Contest-Winning Brown Sugar Angel Food CakeBrown sugar makes this moist, tender angel food cake delicious and different. Chunks of chopped…
Contest-Winning Brown Sugar Angel Food Cake
1-1/2 cups large egg whites (about 10) 1-3/4 cups packed brown sugar, divided 1 cup cake flour 1-1/2 teaspoons cream of tartar 1-1/2 teaspoons vanilla extract 1/2 teaspoon salt TOFFEE/TOPPING: 1 teaspoon plus 1 cup butter, divided 1-1/2 cups chopped pecans 1-1/2 cups packed brown sugar 1 cup semisweet chocolate chips 1 carton (12 ounces) frozen whipped topping, thawed
Place egg whites in a large bowl; let stand at room temperature 30 minutes.
Sift 1 cup brown sugar and flour together twice; set aside.
Place oven rack in lowest position.
Preheat oven to 350°.
Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form.
Gradually add remaining brown sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved.
Gradually fold in flour mixture, about 1/2 cup at a time.
Gently spoon into an ungreased 10-in.
Cut through batter with a knife to remove air pockets.
Bake 25-30 minutes or until lightly browned and entire top appears dry.
Immediately invert pan; cool completely, about 1 hour.
Run a knife around side and center tube of pan.
Remove cake to a serving plate.
For toffee, line a 13×9-in.
baking pan with foil; grease the foil with 1 teaspoon butter.
Sprinkle pecans into prepared pan; set aside.
In a small heavy saucepan over medium-low heat, bring brown sugar and remaining butter to a boil, stirring constantly.
Cover and cook 2 minutes.
Cook and stir with a clean spoon until a candy thermometer reads 300° (hard-crack stage).
Immediately pour into prepared pan.
Sprinkle with chips; spread with a knife when melted.
Refrigerate for about 1 hour or until set.
Frost cake with whipped topping.
Finely chop half of the toffee; press onto cake.
Serve with remaining toffee if desired.
Store leftover toffee in an airtight container.
Nutrition Facts 1 slice:
- 349 calories, 15g fat (9g saturated fat), 15mg cholesterol, 167mg sodium, 49g carbohydrate (39g sugars, 1g fiber), 4g protein.