Chocolate Angel Cake with Oranges and Chocolate Sauce

1 cup cake flour, minus 2 tablespoons
2 tablespoons cocoa powder
1 1/2 cups granulated sugar, divided
10 egg whites, room temperature
1 1/4 teaspoons cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract

Chocolate Sauce:*
1/2 cup semi-sweet chocolate morsels
6 tablespoons fat-free milk
2 small orange, cut into segments

Preheat the oven to 350F.

Sift the flour twice with the cocoa powder and 1/2 cup of the sugar.

With an electric mixer on high speed, beat the egg whites, cream of tartar and salt until soft peaks form when the mixer is removed from the batter. Add half of the remaining sugar and beat for 1 minute. Add the remaining sugar, 2 tablespoons at a time, beating after each addition. Stir in the vanilla. Fold the flour and sugar mixture into the egg whites, 1/4 cup at a time, until just incorporated.

Put the batter in an ungreased 10-inch tube pan and bake until the cake is light golden brown and springy to the touch, about 1 hour.

Invert the pan and let the cake cool completely before removing from the pan.

For the Chocolate Sauce:
Place the chocolate in a heat-resistant bowl. Bring the milk and salt to a boil and pour over the chocolate. Wait about 30 seconds, then stir slowly until the mixture becomes a smooth sauce.

To serve:
Place one slice of Chocolate Angel Cake on each plate. Spoon Chocolate Sauce on the side of the cake. Arrange the orange segments like a fan to the side of the sauce.

*Tips: Make it Quicker: Substitute bottled chocolate sauce for the homemade. The cake can be made in advance, cooled completely and stored in an airtight container for up to 2 days

Serving Suggestions
To dress it up a little, place a doily on top of the cake and dust it with powdered sugar. Remove the doily and a beautiful design of powdered sugar will remain. To serve: spoon a bed of sauce on the bottom of each dessert plate, top with a cake slice and arrange orange slices on top of sauce.

Source: ConAgra Foods