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COCOA ANGEL FOOD CAKE




Source of Recipe


Taste of Home Magazine
Exchanges
Serves: 12

12 egg whites
3/4 c. cake flour
1-1/2 c. sugar, ‘divided’
1/4 c. baking cocoa
1 tsp. cream of tartar
1/4 tsp. salt

Let egg whites stand at room temperature for 30 minutes. Sift the flour, 1/2 c. sugar and cocoa together 5 times; set aside. In a mixing bowl, beat egg whites, cream of tartar and salt on high speed until soft peaks form. Add the remaining sugar 2 T. at a time, beating well after each addition. Gradually fold in sifted dry ingredients.

Spoon into an un-greased 10-in. tube pan. Bake at 350° for 35-40 minutes or until the tops springs back when lightly touched and cracks feel dry. Immediately invert pan; cool completely. Loosen sides of cake from pan and remove.

One piece equals: 150 calories…trace fat…0 cholesterol…104 mf sodium…33 gm carbohydrate…1 gm fiber…5 gm protein ++++ Exchanges: 2 starch