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Powter chocolate angel food cake

Yield: 12 Servings

Ingredients:

• 1 c Cake Flour
• 1/4 c Cocoa
• 1 1/3 c Sugar
• 6 lg Egg Whites
• 1/2 ts Cream of Tartar
• 3 Whole Eggs
• 1 ts Vanilla Extract
• 1/2 ts Almond Extract

Instructions:

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 40-50 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 Kook-Net: The Shadow Zone IV - Stinson Beach CA

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