Chocolate Marbled Angel Food Cake

---------- Recipe via Meal-Master (tm) v8.05

Title: Chocolate Marbled Angel Food Cake
Categories: Cheesecakes, Chocolate
Yield: 1 servings

2 tb Unsweetened cocoa powder
3 tb Boiling water
1 ts Almond extract
14 lg Egg whites; about 1 3/4 cups
1 ts Cream of tartar
1 3/4 c Sugar
1/2 ts Salt
2 ts Vanilla
1 1/4 c Flour; sifted

Preheat oven to 350 degrees. In a small bowl, combine the
cocoa, water, and almond extract until blended. Set aside
to cool. Beat the egg whites with the cream of tartar until
soft peaks form. Gently beat in the sugar, salt, and
vanilla until the peaks retain their shape when the whisk
is removed. Gradually fold in the flour until well blended.
Remove 2 cups of batter and combine it with the cocoa
mixture. Pour half of the light batter into an ungreased
10-inch tube pan with removable bottom. Pour the chocolate
batter over the light. Finally, top with the remaining
light batter. Gently swirl mixture with a knife to help
remove any air bubbles and to create a marble pattern.
Bake in the middle of the oven for 40 to 45 minutes
until the cake is springy and begins to pull away from the
sides of the pan. The cake will rise, crack on the top, and
then fall slightly. This is normal. Remove from the oven
and invert the pan over the neck of a bottle until the cake
is completely cool, about 1 hour. Gently loosen the sides
and remove the cake from pan. Place it on a serving plate.
This cake can be served alone or with a chocolate sauce. A
serrated knife makes cutting the cake much easier.
NATHALIE DUPREE COOKS SHOW#ND7100

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