Chocolate Angel Food Cake (Serves 10-12)

If the thought of making an angel food cake from scratch seems too overwhelming, think again. It’'s just a few simple ingredients put together in a very special way.  The result is a light delicate chocolate cake that’'s the perfect finale for any heart healthy menu.

3/4 cup sifted cake flour
1/4 cup unsweetened cocoa
3/4 cup sugar
1 and 1/2 cups egg whites
1 and 1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 and 1/2 teaspoons vanilla
3/4 cup sugar

1. Sift cake flour, cocoa and 3/4 cup sugar together 4     times.  Set aside..

2. Beat egg whites with cream of tartar, salt and vanilla     until stiff enough to form soft peaks but are still moist     and glossy.

3. Add the remaining 3/4 cup sugar, 2 tablespoons at a     time, continuing to beat until meringue holds stiff     peaks.

4. Sift 1/4 of the flour mixture over whites; fold in.

5. Fold in remaining flour by fourths.

6. Push batter into ungreased 10-inch tube pan.  Gently     cut through batter with table knife.

7. Bake in preheated 375 degree oven for 35-40 minutes or     until top springs back when touched lightly with finger.

8. Invert tube pan on funnel; let hang until cake is     completely cool.

9. Run a table knife around the outside edge before     removing cake from pan.

10. Cut with a serrated knife and serve.