Recipe Talk

Back in the 70's my Mom used to buy the store angel food cake but she made her own icing. She has long since past but no one can find the recipe. Hoping someone can help. Here's what we can piece together...
Heavy Cream
Cocoa
maybe an egg or two
Something else
Something else
Vanilla Extract
Had to chill in the fridge covered for an hour or more before whipping
Sometimes she would add a crumpled up "Crispy Crunch" bar. MMMMMMM Crispy Crunch bar
Can anyone fill in the blanks for me. It was my favourite recipe and my Mom was the only one I ever recall making it.

Thanks,
BetThanChoc
Ontario, Canada

Deviled Angel Food Cake w/ Choc. Sour Cream Frosting

Ingredients:

1 1/3 cups sifted cake flour

1/2 cup cocoa powder

2 1/4 cups sugar

16 egg whites at room temperature

pinch salt

1 teaspoon cream of tartar

2 teaspoons vanilla extract

1/2 teaspoon almond extract - optional

Method:
1. Preheat oven to 300 F. Sift flour and coca together into a dry mixing bowl. Sift sugar into a separate bowl and set both aside.

2. Using a copper or stainless steel bowl, beat egg whites first until foamy. At this point add salt and cream of tartar if using stainless steel bowl and then beat egg whites to soft peaks. Gently fold in sugar with rubber spatula. Next, fold flour/cocoa mixture in to egg white and sugar mixture in 2 batches. Now, gently fold in vanilla and almond extracts if using. When all has been well incorporated, pour batter into a 10-inch non-stick tube pan and smooth out top.

3. Bake for approximately 50 minutes to 1hour until cake top of cake is cracked and springs back when gently touched with finger and/or a wooden skewer comes out clean. Cool cake upside down in pan.

4. When cake is cool, remove cake from pan and frost with Chocolate Sour Cream Frosting

Yield: 16servings at approximately 250 calories; 0.8 gram total fat; 0 milligrams cholesterol; 58 grams carbohydrate; 2 grams dietary fiber; 5.8 grams protein; 63 milligrams sodium.

CHOCOLATE SOUR CREAM FROSTING

Ingredients:

2 1/2 cups confectioner's sugar

1/2 cup cocoa powder

1/3 cup 1 to 3 tablespoons fat free sour cream

1 teaspoon vanilla

Method:
1. Sift sugar and cocoa into a bowl. Add 1/3 cup sour cream and vanilla and beat until smooth, adding up to 3 additional tablespoons fat free sour cream depending on desired consistency and whether or not you want to spread or drizzle frosting over cake.

2. Drizzle or spread icing on top and down sides of cake after cake has cooled or cover and refrigerate until ready to use. Frosting should keep up to a week covered. Bring frosting back to room temperature before icing cake.

Notes:

Yield 3 cups or 24 2 tablespoon servings at approximately 56 calories; 0.3 gram total fat; 0 milligrams cholesterol; 14 grams carbohydrate; 0 dietary fiber; 0.7 gram protein; 5 milligrams sodium.


Chocolate icing

Yield: 6 servings

1 c Sugar

4 tb Chocolate

3 tb Milk

1 tb Water

Notes: From Grandma Ruby's (Williams) files.

Newspaper clipping. Looks old.

Also on clipping are Confectioners' Icing and Chocolate Frosting.

This chocolate icing is recommend for frosting an Angel Food Cake.

Mix chocolate or cocoa with milk and water combined and heat to boiling.

Then add sugar. Boil five minutes, stirring occasionally.

Spread on cake that is cold.

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Chocolate icing

Yield: 1 Servings

2 c Sugar

1/2 c Milk

1 Stick butter

2 Squares bitter chocolate

Combine ingredients and cook over low heat and stir. Bring to a full rolling boil and time 1 minute. Place in pan of cold water to cool. Beat with a mixer until gloss is lost.