Chocolate Angel Food Cake
Not too good Dry
1 cup cake flour
2 Tbsp cream of tartar
½ cup of cacao
2 cups sugar
2 cups of egg whites (12-16 large eggs)
1½ Tbsp vanilla
Sift flour and cacao and flour together three times. Set aside. In large mixing bowl beat egg whites until foamy. Sprinkle with cream of tartar and beat until soft peaks form. Gradually ad sugar (about 2 tbsps at a time). Beating till stiff peaks form. Blend in vanilla. Stir about ¼ of flour mixture over white egg mixture. Fold in gently. Repeat folding in flour mixture in fourths. Pour onto an ungreased 10 in tube pan. Bake at 325 for 1 hour. Turn off oven but let cake sit in oven for five minutes. Remove from oven immediately vent pan. Cool. Loosen sides of cake pan and remove. Yields 12 servings. I would ice with a chocolate glaze.
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