---------- 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 [email protected].

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