INGREDIENTS

INSTRUCTIONS

Preheat oven to 325~. Resift cake flour with cocoa powder, 3/4 c sugar and
salt. In large bowl, beat egg whites on low speed 1 1/2 minutes, or until
frothy. Sprinkle cream of tartar over whites. Beat on medium speed until
white and foamy. Slowly add remaining sugar, beating 2 to 3 minutes, or
until soft (not stiff), smooth peaks form. Sprinkle one-third cocoa mixture
and vanilla over egg whites. Fold in with rubber spatula, keeping spatula
under surface of batter as you fold. Repeat two more times with remaining
cocoa mixture. Do not overfold. Pour into ungreased 9 or 10" tube pan. Bake
in lower third of oven about 50 to 60 minutes, or until cake springs back
when touched and wooden pick inserted in center comes out clean. Remove
from oven and invert tube pan on counter. Let cool in pan about 2 hours
before removing. Source: Cooking Right, TVFN. MM Waldine Van Geffen
vghc42a@prodigy.com.
Posted to Bakery-Shoppe Digest V1 #181 by novmom@juno.com (Angela
Gilliland) on Aug 05, 1997

A Message from our Provider:

“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”