---------- 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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