2/3 c. sifted cake flour
1/3 c. unsweetened cocoa
1 1/2 c. sugar, divided
12 lg. egg whites
1 1/2 tsp. vanilla extract
1 1/2 tsp. cream of tartar
1/2 tsp. salt

This chocolate cake has no fat and no cholesterol. Angel-food cake is a fat fighters dream come true! The secret to this tender, moist treat; beating the whites at medium, not high, speed.

Preheat oven to 375 degrees. Sift flour, cocoa and 3/4 cup sugar together 3 times; set aside. Beat egg whites at low speed in a large mixer bowl until foamy, about 5 minutes. Add vanilla, cream of tartar and salt. Gradually increase speed to medium while beating in remaining 3/4 cup sugar, 1 tablespoon at a time, 5 minutes. When sugar is incorporated, continue beating to stiff peaks, 2 minutes more.

Sift 1/3 of the dry ingredients over whites; fold in with rubber spatula. Repeat process 2 more times until just blended. Pour batter into ungreased 10 inch tube pan. Cut through batter to remove any large air pockets.

Bake 40-45 minutes, until top springs back when gently pressed with fingertip. Invert pan onto funnel or bottle to cool. Remove from pan.

Makes 12 servings.