---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Dark Angel Cake
 Categories: Cheesecakes, Bakery
      Yield: 12 To 16
 
    1/4 c  + 2 tb sifted cake flour
    3/4 c  Unsweetened cocoa powder
  1 1/2 c  + 3 tb sugar
    1/2 ts Salt
  1 1/2 c  Egg whites; from 11-12 eggs,
           -slightly below room temp
  1 1/2 ts Cream of tartar
      2 ts Vanilla
 
  Preheat oven to 325~. Resift cake flour with cocoa powder, 3/4 c sugar and
  salt. In large bowl, beat egg whites on low speed 1 1/2 minutes, or until
  frothy. Sprinkle cream of tartar over whites. Beat on medium speed until
  white and foamy. Slowly add remaining sugar, beating 2 to 3 minutes, or
  until soft (not stiff), smooth peaks form. Sprinkle one-third cocoa mixture
  and vanilla over egg whites. Fold in with rubber spatula, keeping spatula
  under surface of batter as you fold. Repeat two more times with remaining
  cocoa mixture. Do not overfold. Pour into ungreased 9 or 10" tube pan. Bake
  in lower third of oven about 50 to 60 minutes, or until cake springs back
  when touched and wooden pick inserted in center comes out clean. Remove
  from oven and invert tube pan on counter. Let cool in pan about 2 hours
  before removing. Source: Cooking Right, TVFN. MM Waldine Van Geffen
  vghc42a@prodigy.com.
 
-----