Chocolate Cherry Angel Cake

• 8 large egg whites
• 3/4 c. sugar
• 1/4 tsp. almond extract
• 1/2 c. flour
• 1/4 c. cocoa
• 1/3 c. low sugar cherry spread (jam)
• 1/4 c. whipped topping
• 1 (8 oz.) can pitted dark cherries, drained

1. Heat oven to 375u0b0.
2. At high speed, beat egg whites until soft peaks form.
3. Gradually add sugar (one tablespoon at a time), until stiff and glossy.
4. Add almond extract.
5. In a small bowl mix flour and cocoa.
6. Sprinkle over egg whites, half at a time.
7. Using rubber spatula, gently fold in.
8. Spoon into 8-inch tube pan.
9. Bake 25 minutes.
10. Invert cake.
11. Cool in pan.
12. Remove.
13. Cut into 3 layers. Spread with jam.
14. Frost with whipped topping and cherries.
15. Makes 16 servings.
16. Contains 84 calories per serving.

egg whites, sugar, almond extract, flour, cocoa, low sugar, whipped topping, dark cherries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=650 (may not work)