Chocolate Angel Food Cake
Ingredients:
seven-eights cup flour
3 to 4 tablespoons unsweetened cocoa powder
1 cup sugar OR 1 cup Splenda
1 teaspoon chocolate extract (Tip: Increase to 2 teaspoons if using Splenda)
1 teaspoon baking powder
1 and one-half cup egg whites (about 11 eggs), room temperature
one-half teaspoon salt
1 teaspoon cream of tartar
Directions:
Preheat oven to 350 degrees.
Chill a large mixing bowl in the freezer for 15 minutes.
Sift the flour, cocoa, one-fourth cup sugar or Splenda and the baking powder
together. Set aside.
Add egg whites to the chilled mixing bowl and beat with an electric mixer
until slightly thickened. Add the salt, chocolate extract and cream of
tartar. Beat for 2 additional minutes. Slowly add the remaining sugar and
continue to beat for 2-3 minutes, or until the egg whites are thick with
small peaks that fold over.
Fold flour a little at a time into egg white mixture. Use a whisk, not an
electric mixer. Be sure to preserve the airy volume of this recipe low
calorie dessert.
Pour the batter carefully into a dry, clean angel food pan. Bake for 30
minutes or until the top of the cake feels dry.
Remove from oven and turn pan upside down over an inverted funnel. Let cake
rest upside down for 1 ½ hours. Turn right side up, cut around the inside of
the pan and remove the bottom of the pan.
Serve your recipe low calorie dessert as is, or with a light whipped topping
and fresh berries.
Enjoy.
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