---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Chocolate Marbled Angel Food Cake
  Categories: Cheesecakes, Chocolate
       Yield: 1 servings
  
       2 tb Unsweetened cocoa powder
       3 tb Boiling water
       1 ts Almond extract
      14 lg Egg whites; about 1 3/4 cups
       1 ts Cream of tartar
   1 3/4 c  Sugar
     1/2 ts Salt
       2 ts Vanilla
   1 1/4 c  Flour; sifted
  
     Preheat oven to 350 degrees. In a small bowl, combine the
   cocoa, water, and almond extract until blended. Set aside
   to cool. Beat the egg whites with the cream of tartar until
   soft peaks form. Gently beat in the sugar, salt, and
   vanilla until the peaks retain their shape when the whisk
   is removed. Gradually fold in the flour until well blended.
   Remove 2 cups of batter and combine it with the cocoa
   mixture. Pour half of the light batter into an ungreased
   10-inch tube pan with removable bottom. Pour the chocolate
   batter over the light. Finally, top with the remaining
   light batter. Gently swirl mixture with a knife to help
   remove any air bubbles and to create a marble pattern.
      Bake in the middle of the oven for 40 to 45 minutes
   until the cake is springy and begins to pull away from the
   sides of the pan. The cake will rise, crack on the top, and
   then fall slightly. This is normal. Remove from the oven
   and invert the pan over the neck of a bottle until the cake
   is completely cool, about 1 hour. Gently loosen the sides
   and remove the cake from pan. Place it on a serving plate.
   This cake can be served alone or with a chocolate sauce. A
   serrated knife makes cutting the cake much easier.
   NATHALIE DUPREE COOKS  SHOW#ND7100
  
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