Cocoa Sigh

• 1 c. sifted cake flour
• 3/4 c. unsweetened cocoa
• 1 1/2 tsp. each: baking powder and baking soda
• 1 1/4 c. sugar
• 1 c. nonfat milk
• 2 tsp. vanilla
• 6 large egg whites
• candied violets (optional)
• 2 or 3 nontoxic leaves (such as citrus or camellia), rinsed and dried (optional)

1. In a small bowl, mix flour, cocoa, baking powder and baking soda.
2. In a large bowl, beat 3/4 cup sugar, milk and vanilla until well blended.
3. Stir in flour mixture; beat until evenly moistened. In another large bowl and using clean, dry beaters, whip egg whites on high speed until frothy.
4. Gradually beat in remaining 1/2 cup sugar (1 tablespoon at a time) until stiff, moist peaks form.
5. Immediately add to cocoa mixture, gently folding in with a wire whisk until evenly blended.

cake flour, unsweetened cocoa, baking powder, sugar, nonfat milk, vanilla, egg whites, candied violets, nontoxic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=227471 (may not work)