Chocolate Raspberry Cake

• 1 c. plus 2 Tbsp. powdered sugar
• 1/2 c. cake flour
• 1/2 c. unsweetened cocoa
• 12 egg whites, room temperature
• 1 1/2 tsp. cream of tartar
• 1/2 tsp. salt
• 1/2 c. sugar
• 2 tsp. chocolate extract
• 1 tsp. vanilla
• 1 c. heavy cream, whipped
• 1 c. raspberries, mashed

1. Preheat oven to 350u0b0.
2. In a large bowl, sift 1 cup powdered sugar, flour and cocoa.
3. Beat egg whites at medium speed until foamy, then at high speed beat in salt and cream of tartar.
4. Then gradually add sugar and beat until stiff.
5. Fold in extracts and then flour mixture, 1/3 at a time, until blended.
6. Spoon into a tube pan.
7. Bake 40 to 45 minutes or until cake springs back. Invert cake in pan on funnel until well cooled.

powdered sugar, cake flour, unsweetened cocoa, egg whites, cream of tartar, salt, sugar, chocolate, vanilla, heavy cream, raspberries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=700376 (may not work)