Chocolate-Orange Angel Food Cake

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

Title: Chocolate-Orange Angel Food Cake
Categories: Cakes, Chocolate
Yield: 16 servings

1 1/2 c Powdered sugar
3/4 c Cake flour
1/4 c Cocoa
1 1/2 c Egg whites; about 12
ts Cream of tartar
1 c Granulated sugar
1/4 ts Salt
3 c Orange sherbet; softened

Recipe by: Betty Crocker's Low-Fat Cookbook
Move oven rack to lowest position. Heat oven to 375 degrees.
Sift together powdered sugar, flour, and cocoa. Beat egg
whites and cream of tartar in large bowl on medium speed
until foamy. Beat in granulated sugar, 2 Tbsp. at a time,
on high speed, adding salt with the last addition of sugar.
Continue beating until stiff and glossy. Do not underbeat.
Sprinkle cocoa mixture, 1 tb at a time, over meringue,
folding in just until cocoa mixture disappears. Spread
batter in ungreased tube pan, 10x4 inches. Gently cut
through batter with metal spatula.
Bake 30 to 35 minutes or until cracks feel dry and top
springs back when touched lightly. Invert pan onto metal
funnel or glass bottle about 2 hours or until cake is
completely cool. Remove from pan.

Slice off top of cake about 1 inch down; set aside. Cut
down into cake 1 inch from outer edge and 1 inch from edge
of hole, leaving substantial "walls" on each side. Remove
cake within cuts with curved knife or spoon, being careful
to leave a base of cake 1 inch thick. Spoon sherbet into
cake cavity; smooth top. Replace top of cake. Cover and
freeze about 3 hours or until firm. 16 servings.

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