Chocolate Angel Food Layer Cake

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Title: Chocolate Angel Food Layer Cake
Categories: Cakes, Chocolate
Yield: 8 servings

1 c Sugar
1/2 c Cake flour; sifted
1/2 c Unsweetened cocoa powder
1/4 ts Salt
8 Egg whites
1 ts Cream of tartar
1 ts Vanilla

Recipe by: Family Circle, vol. 105 no. 3, 2/1/93
1. Preheat oven to 350'F. Position oven rack in bottom
third of oven. Line bottoms of two 9" heart-shape cake pans
with waxed paper. Sift 1/2 cup sugar, flour, cocoa powder
and salt onto clean sheet of waxed paper.
2. Beat whites in bowl at medium speed until foamy. Add
cream of tartar, vanilla. Beat in remaining sugar, 1
tablespoon at a time, until soft peaks form.
3. Sift half of flour mixture over egg whites. Fold in with
rubber spatula just until incorporated. Repeat with
remaining flour mixture.
Divide batter between prepared pans. Smooth tops.
4. Bake in preheated 350'F. oven for 20 minutes or until
cake springs back when gently pressed with fingertip and
sides of cake just begin to pull away from pan. Invert pans
onto wire racks. Elevate cakes by placing corners of racks
over filled 1 pound cans. Let cakes cool, upside down in
pans, on elevated racks, for 1 hour. then run small metal
spatula or knife between edge of cake and pan. Turn cake
out onto rack to cool.
5. Choose topping, sandwiching layers as directed. Or, for
filled cake, cut heart from center of one layer, leaving 1
1/2" border all around. Spread other layer with some of
Cherry-Yogurt Filling; top with cutout layer. Fill hollow
with remaining cherries. Refrigerate.
NOTES see recipe for Cherry-Yogurt Filling

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