Name: Cocoa Angel Food Cake
Ingredients: 3/4 c Cake flour; 1/4 c Cocoa; 1 1/4 c Sugar 1-1/2 cups egg whites; (about 10-12); 1 ts Cream of tartar; 1 ts Vanilla; 1/2 ts Almond extract

A healthy church has a pervasive concern with church growth – not simply growing numbers but growing members. A church full of growing Christians is the kind of church growth I want as a pastor. Some today seem to think that one can be a “baby Christian” for a whole lifetime. Growth is seen to be an optional extra for particularly zealous disciples. But be very careful about taking that line of thought. Growth is a sign of life. Growing trees are living trees, and growing animals are living animals. When something stops growing, it dies.

Mark Dever

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	American	Cakes, American, Chocolate	12	Servings

INGREDIENTS

3/4	c	Cake flour
1/4	c	Cocoa
1 1/4	c	Sugar 1-1/2 cups egg whites
		(about 10-12)
1	ts	Cream of tartar
1	ts	Vanilla
1/2	ts	Almond extract

INSTRUCTIONS

Preheat oven to 350 F. Sift together three times: cake flour, cocoa, and
1/4 cup of the sugar. Set aside. Sift remaining 1 cup sugar and set aside.
Whip egg whites until foamy. Add cream of tartar. Continue beating until
whites are stiff but not dry. Fold in sugar a little at a time. Fold in
vanilla and almond extract. Sift flour-cocoa mixture over batter (1/4 at a
time) and fold into batter. Pour batter into an ungreased 10-inch tube pan
and bake for 45 minutes or until a cake tester comes out clean. Invert the
tube pan and let cake cool.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”