INGREDIENTS

INSTRUCTIONS

1 Preheat oven to 350° F. In a medium bowl, combine cocoa and hot water.
Mix well; cool. In a small bowl, combine 3/4 cup of sugar, flour, and salt.
Mix well; set aside.
2 In a large mixing bowl, using an electric mixer set on high speed, beat
egg whites until foamy. Add cream of tartar; continue beating until soft
peaks form. Gradually add remaining sugar; beat until stiff peaks form.
3. Sift half of flour mixture over egg white mixture; fold gently until
combined. Repeat with the remaining flour mixture. Stir 1 cup of egg white
mixture into cocoa mixture. Gently but thoroughly fold cocoa mixture into
remaining egg white mixture until combined.
4. Spoon the batter into an ungreased 10-inch tube pan. Run a small knife
through batter to remove air pockets. Bake until springy to the touch and a
toothpick inserted near center comes out clean, about 50 minutes.
5. Invert pan and place center tube over the neck of a bottle. Cool
completely. Using a knife, loosen cake edges. Invert the cake onto a
serving plate; garnish with raspberries and nectarine slices.
NOTES : Calories: 142.9 (1.8% from fat) Fat: .3g Cholesterol: 0mg
Carbohydrate: 31.8g Fiber: .6g Sodium: 100mg
Recipe by: Healthy Meals in Minutes
Posted to EAT-LF Digest by "Lisa Whittington" <esordliw@pacbell.net> on Aug
9, 1998, converted by MM_Buster v2.0l.

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