Recipe - Powter Chocolate Angel Food Cake

1 cup Cake Flour
One fourth cup Cocoa
1 1/3 cup Sugar
6 lg Egg Whites
One half teaspoon Cream of Tartar
3 Whole Eggs
1 teaspoon Vanilla Extract
One half teaspoon Almond Extract

Preheat oven 350øF. Sift flour, cocoa, and 1/3 cup sugar. Set aside. Whip
egg whites until foamy. Add cream of tartar and continue beating until soft
peaks form. Set aside in a large bowl. Whip whole eggs with 1 cup sugar
until creamy and golden. Add vanilla and almond extracts and mix until
combined. Fold whole egg mixture gently into whipped egg whites.

Fold dry mixture gently into egg mixture, just until combined. Pour mixture
into a 10 inch tube pan and bake for 4050 minutes, or until a toothpick
inserted in the middle comes out clean. Invert cake to cool. Run knife
around the edge of pan to loosen cake. Remove bottom with tube. Run knife
around the bottom of the pan around the tube. Turn cake onto plate.

11% calories from fat Source: Food by Susan Powter. Typed by Lisa Greenwood
Posted by Katherine Smith, KookNet: The Shadow Zone IV Stinson Beach, CA

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini