Chocolate Angel Food Cake

• 1 1/4 c. sugar, divided
• 1 c. sifted cake flour
• 1/4 c. unsweetened cocoa
• 12 egg whites
• 1 1/2 tsp. cream of tartar
• 1/4 tsp. salt
• 1 tsp. vanilla extract
• 1/2 tsp. almond extract
• 1 tsp. powdered sugar

1. Sift 1/4 cup sugar, flour and cocoa together in a small bowl; set aside.
2. Beat egg whites in an extra large bowl at high speed of an electric mixer until foamy.
3. Add cream of tartar and the next 3 ingredients; beat until soft peaks form.
4. Gradually add remaining 1 cup sugar, 2 tablespoons at a time, beating until stiff peaks form.
5. Sift flour mixture over egg white mixture, 1/4 cup at a time, folding in carefully after each addition.
6. Spoon batter into an ungreased 10-inch tube pan; spread evenly with a spatula.
7. Break large air pockets by cutting through batter with a knife.
8. Bake at 375u0b0 for 30 minutes, or until cake springs back when lightly touched.

sugar, cake flour, unsweetened cocoa, egg whites, cream of tartar, salt, vanilla extract, almond extract, powdered sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=949642 (may not work)