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  Cocoa angel food cake+++fggt98b
 
Yield: 12 Servings
 
3/4 c Cake flour      1/4 c Cocoa
1 1/4 c Sugar      1 1/4 - 1-1/2 cups egg whites (about 10-12)
1 ts Cream of tartar      1 ts Vanilla
1/2 ts Almond extract
 Preheat oven to 350 F. Sift together three times: cake flour cocoa and 1/4 cup of the sugar. Set aside. Sift remaining 1 cup sugar and set aside. Whip egg whites until foamy. Add cream of tartar. Continue beating until whites are stiff but not dry. Fold in sugar a little at a time. Fold in vanilla and almond extract. Sift flour-cocoa mixture over batter (1/4 at a time) and fold into batter. Pour batter into an ungreased 10-inch tube pan and bake for 45 minutes or until a cake tester comes out clean. Invert the tube pan and let cake cool.

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