Chocolate Angel Food Cake With Raspberry Sauce

I have a friend who was sent to plant a church in a hostile city, in a neighborhood dominated by sexual perversion. While making the rounds, introducing himself to pastors already serving in the city one pastor warned him that so many others had sought to minister to that demographic, but, the pastor reasoned, they just weren’t reachable. My friend, though he had served in the special forces, and could well be Chuck Norris’s younger brother, broke down in tears. He explained to the pastor, “If the gospel has no power to save them, it has no power to save me.”

R.C. Sproul Jr.

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Dutch	Choco1	1	Servings

INGREDIENTS

5	oz	Cake flour
1 1/2	oz	Cocoa, dutch-process
1	t	Baking powder
14	oz	Egg whites
7	oz	Sugar
1	t	Cream of tartar
1		1 ounce whol butter, melted
		and cooled
2	t	Vanilla extract
		Raspberry Sauce
2	c	Raspberries, fresh or
		frozen
1/4	c	Sugar

INSTRUCTIONS

Preparation  Sift flour, cocoa, and baking powder together twice, and
reserve.  Beat the egg whites until they are thick and foamy. Gradually
beat in  the sugar and cream of tartar, and continue to beat to a
medium peak.  Gently fold the sifted dry ingredients into the beaten
whites, such  that you retain as much volume as possible,  Add the
butter and vanilla and fold them into the batter (butter may  be
deleted if desired). Pour the batter into a pan that has been  sprayed
with vegetable oil and lined with parchment paper.  Bake the cake at
325 degrees F until cake pulls away from the sides  of the pan (about
30 minutes). Cool completely before removing from  the pan.  Cut and
serve with Raspberry Sauce, spread a small amount of melted  chocolate
over the cake as a garnish, and then sprinkle with powdered  sugar.
Makes 16 Servings  Raspberry Sauce  Preparation  Place ingredients in a
blender and puree until smooth (1 minute).  Strain through a sieve and
reserve in a container for future use (may  be prepared in advance).
Recipe by: Stacey Marien <maris@RUBY.ILS.UNC.EDU>  Posted to
CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2414 Calories From Fat: 110 Total Fat: 12.5g Cholesterol: 35.2mg Sodium: 2036.1mg Potassium: 2115.1mg Carbohydrates: 492.4g Fiber: 36g Sugar: 279.7g Protein: 84.8g