Brown Sugar Angel Food Cake

You will love this tender moist angel food cake with a touch of brown sugar, chunks of chopped toffee and a fluffy frosting. This will go great with a hot cup of coffee.

Cake
Egg whites from 10 large eggs, that have stood at room temperature for at least 45 minutes
1-3/4 cup of brown sugar, packed
1 cup of cake flour
1-1/2 teaspoon of cream of tartar
1-1/2 teaspoon vanilla extract
1/2 teaspoon salt

Toffee Topping
1 cup of butter + 1 teaspoon for greasing pan
1-1/2 cup chopped pecans
1-1/2 cup packed brown sugar
1 cup semi-sweer chocolate chips
12 oz container of heavy whipping cream, whipped and then add to it 1/2 cup of powdered sugar.

Cake

• Preheat oven to 350 ◦
• Sift 1 cup of brown sugar and the flour. Sift twice. Set aside.
• To the egg whites add cream of tartar, salt &vanilla. Beat on edium speed until soft peaks have formed.
• Turn the mixer to the high setting and gradually add the remaining brown sugar 2 tablespoons at a time and beat until glossy peaks have formed and the sugar has been dissolved.
• Fold in the flour mixture 1/2 cup at a time.
• Spoon the mixture into an ungreased 10" tube pan.Using a butter knife, cut through the batter to remove any air bubbles.
• Place the pan on the lower rack of the oven and bake for 35-30 minutes.

Toffee Topping

• Line a 9 x 13 pan with foil, grease the foil with the 1 teaspoon of butter. Sprinkle pecans evenly in pan. Set aside.
• Over medium heat, add to a saucepan brown sugar and butter. Bring this to a boil while stirring constantly.
• Cover and cook for 2 minutes.
• Remove lid, stir until it reaches 300 degrees on a themometer.
• Pour evenly over pecans.
• Sprinkle with the chocolate chips. When melted, spread evenly.
• Refrigerate until set. About an hour.
• Frost the cake with the whipping cream.
• Finely chop the toffee and sprinkle it on the top of the cake.