Chocolate  Angel  Cake






1 1/2 cups confectioners sugar

1 cup cake flour

1/4 cup baking cocoa

1 1/2 cups egg whites (about 10)

1 1/2 teaspoons cream of tartar

1/2 teaspoon salt

1 cup granulated sugar






1 1/2 cups heavy whipping cream

1/2 cup granulated sugar

1/4 cup baking cocoa

1/2 teaspoon salt

1/2 teaspoon vanilla extract

chocolate leaves (optional)




Preheat oven to 375 degrees.


Sift together confectioners sugar, flour and cocoa 3 times; set aside.


In a bowl; beat egg whites, cream of tartar and salt until soft peaks form.

Add sugar, 2 tablespoons at a time, beating until stiff peaks form.

Gradually fold in cocoa mixture, about 1/4 at a time.


Spoon into an ungreased 10 inch tube pan.

Carefully run a metal spatula or knife through batter to remove air pockets.


Bake on the lowest oven rack for 35 to 40 minutes or until the top springs back

when lightly touched and cracks feel dry.


Immediately invert pan; cool completely.

Run a knife around edges and center tube to loosen; remove cake.


In a bowl, combine the first 5 frosting ingredients; cover and chill for 1 hour.


Beat until stiff peaks form.


Spread over the top and sides of cake.


Store in the refrigerator.


Garnish with chocolate leaves if desired.



Serves 12 - 16






Banana  Nut  Cake






1/2 cup butter, softened

1 cup granulated sugar

2 eggs

1/2 teaspoon vanilla extract

1 1/4 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt

3/4 cup mashed ripe banana

1/2 cup chopped pecans, toasted






1/2 cup butter, softened

1/4 cup milk

1 teaspoon vanilla extract

dash salt

2 to 2 1/2 cups confectioners sugar

1 cup finely chopped pecans, toasted

Additional chopped pecans (optional)




Preheat oven to 350 degrees.


In a large bowl, cream butter and sugar.

Add eggs, one at a time, beating well after each addition.

Stir in vanilla.


In a separate bowl, combine the flour, baking soda and salt.

Add to creamed mixture, beating just until combined.

Fold in banana and pecans.


Pour into a greased 8 inch square baking dish.

Bake for 30 to 35 minutes or until a toothpick inserted near the center comes out clean.

Cool on a wire rack.


In a small bowl, cream butter.

Beat in the milk, vanilla, salt and enough confectioners sugar

to achieve spreading consistency.

Stir in toasted pecans.


Frost cake.


Garnish with additional pecans if desired.



Serves 9





 Salem's Den  Salem 2004 and Beyond 

Created by Salem of