Chocolate Marbled Angel Food Cake

---------- Recipe via Meal-Master (tm) v8.04

Title: Chocolate Marbled Angel Food Cake
Categories: New, Text, Import
Yield: 4 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.

Recipe By :NATHALIE DUPREE COOKS SHOW#ND7106

Date: Fri, 1 Nov
1996 08:18:00 -0500

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