Chocolate Angel Food Cake/betty Crocker

1 1/2 c Powdered sugar

3/4 c Cake flour

1/4 c Cocoa

1 1/2 c Egg white (about 12)

At room temperature 1 1/2 ts Cream of tartar

1 c Granulated sugar

1 1/2 ts Vanilla

1/4 ts Salt

Recipe by: Betty Crocker Software Move oven rack to lowest position. Heat oven to 375*. Mix powdered sugarm flour and cocoa, set aside. Beat egg whites and cream of tarter in medium-large bowl on medium speed unitl foamy. Beat in GRANULATED SUGAR on high speed, 2 Tbls at a time, adding vanilla and salt with last

addition of gran.sugar. Continue beating until stiff and glossy. DO NOT UNDERBEAT!! Sprinkle pow.sugar-flour mixture, 1/4 c. at a time, over meringue, folding in just until sugar-flour mixture disappears. Push batter into ungreased tube pan, 10x4". Cut gently through batter. Bake 30-35 minutes or until cracks in cake feel dry and top springs back when touched lightly. Immediately turn pan upside down onto glass bottle or metal funnel. Let hang 2 hours or until completely cool. Remove from pan. NOTES: I sift the powdered sugar, flour and cocoa together once, seems to come out a little better.
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