---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Chocolate Angel Food Layer Cake
  Categories: Cakes, Chocolate
       Yield: 8 servings
  
       1 c  Sugar
     1/2 c  Cake flour; sifted
     1/2 c  Unsweetened cocoa powder
     1/4 ts Salt
       8    Egg whites
       1 ts Cream of tartar
       1 ts Vanilla
  
   Recipe by: Family Circle, vol. 105 no. 3, 2/1/93
   1. Preheat oven to 350'F. Position oven rack in bottom
   third of oven. Line bottoms of two 9″ heart-shape cake pans
   with waxed paper. Sift 1/2 cup sugar, flour, cocoa powder
   and salt onto clean sheet of waxed paper.
   2. Beat whites in bowl at medium speed until foamy. Add
   cream of tartar, vanilla. Beat in remaining sugar, 1
   tablespoon at a time, until soft peaks form.
   3. Sift half of flour mixture over egg whites. Fold in with
   rubber spatula just until incorporated. Repeat with
   remaining flour mixture.
   Divide batter between prepared pans. Smooth tops.
   4. Bake in preheated 350'F. oven for 20 minutes or until
   cake springs back when gently pressed with fingertip and
   sides of cake just begin to pull away from pan. Invert pans
   onto wire racks. Elevate cakes by placing corners of racks
   over filled 1 pound cans. Let cakes cool, upside down in
   pans, on elevated racks, for 1 hour. then run small metal
   spatula or knife between edge of cake and pan. Turn cake
   out onto rack to cool.
   5. Choose topping, sandwiching layers as directed. Or, for
   filled cake, cut heart from center of one layer, leaving 1
   1/2″ border all around. Spread other layer with some of
   Cherry-Yogurt Filling; top with cutout layer. Fill hollow
   with remaining cherries. Refrigerate.
   NOTES  see recipe for Cherry-Yogurt Filling
  
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