INGREDIENTS

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)
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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