---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Chocolate Angel Food Cake/betty Crocker
  Categories: Cakes, Chocolate
       Yield: 16 servings
  
   1 1/2 c  Powdered sugar
     3/4 c  Cake flour
     1/4 c  Cocoa
   1 1/2 c  Egg white (about 12)
            At room temperature
   1 1/2 ts Cream of tartar
       1 c  Granulated sugar
   1 1/2 ts Vanilla
     1/4 ts Salt
  
   Recipe by: Betty Crocker Software
   Move oven rack to lowest position. Heat oven to 375*. Mix
   powdered sugarm flour and cocoa, set aside.  Beat egg
   whites and cream of tarter in medium-large bowl on medium
   speed unitl foamy. Beat in GRANULATED SUGAR on high speed,
   2 Tbls at a time, adding vanilla and salt with last
   addition of gran.sugar. Continue beating until stiff and
   glossy. DO NOT UNDERBEAT!!  Sprinkle pow.sugar-flour
   mixture, 1/4 c. at a time, over meringue, folding in just
   until sugar-flour mixture disappears. Push batter into
   ungreased tube pan, 10x4". Cut gently through batter.
   Bake 30-35 minutes or until cracks in cake feel dry and top
   springs back when touched lightly. Immediately turn pan
   upside down onto glass bottle or metal funnel. Let hang 2
   hours or until completely cool. Remove from pan.
   NOTES:  I sift the powdered sugar, flour and cocoa together
   once, seems to come out a little better.
  
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