---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Chocolate Marbled Angel Food Cake
  Categories: New, Text, Import
       Yield: 4 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.
   
   Recipe By     :NATHALIE DUPREE COOKS SHOW#ND7106
   
                                         Date: Fri, 1 Nov
   1996 08:18:00 -0500
  
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