Before: Preheat oven to 350 degrees. Eggs need to be out of the refrigerator and warm to room temperature.

Step 1: Measure and sift together three times 3/4 cup SIFTED cake flour, 7/8 cups sugar (3/4 cup plus 2 tablespoons) and 1/4 cup cocoa.

Step 2: Measure into large mixing bowl: 1 1/2 cups egg whites (about 12 eggs), 1 1/2 teaspoon cream of tartar, 1/4 teaspoon salt, and 1 1/2 teaspoon vanilla. BEAT with wire whisk until foamy throughout. Gradually add 2 tablespoons at a time 3/4 cup sugar. Beat 10 seconds after each addition. Continue beating after last addition until meringue is firm and holds stiff, straight peaks.

Step 3: Place flour, sugar, and cocoa mixture in sifter and sift about 3 tablespoons over entire surface of meringue. Fold gently with wire whisk or rubber scraper until the dry mixture disappears, using about 8-10 completely folding strokes and turning the bowl a quarter of a turn with each stroke.

Repeat this folding process until all the flour, cocoa, and sugar is folded in. Scrape down the sides of the bowl with rubber scraper and fold 8-10 more times or until the mixture is completely blended.

CAREFULLY, with rubber scraper, push batter into ungreased tube angel food cake pan (10 x 4). Lift the last portion lightly from bowl into the pan, be carefully not to stir in. CAREFULLY, cut through the batter with a knife, going around the tube 5-6 times to break air bubbles. Be sure to even-up the batter so it is level and touches all sides.

Bake: 35-45 minutes at 350 degrees or until top springs back when lightly touched. Deep cracks in the top are typical of this cake. When done, immediately turn pan upside down, placing tube part over neck funnel. Cool.

Remove: Loosen from sides and tube with spatula. Turn pan over and hit edge sharply on table to loosen. Split cake crosswise in three even layers with a saw-toothed knife. Spread Chocolate Fluff between the layers and on top and sides. Keep refrigerated until ready to serve.

TO USE ELECTRIC MIXER: For the directions in Steps 1 and 2, use medium speed. After last addition of sugar, turn to highest speed. Continue beating until meringue is firm and holds stiff, straight peaks. Scrap sides of bowl constantly with rubber scraper.

Fold by hand as in Step 3, but make sure to bring the spatula or wire whisk down through center of batter and up the side, turning the bowl a quarter of a turn with each stroke.

CHOCOLATE FLUFF:

3 c. heavy cream
1 1/2 c. sifted confectioners sugar
1/2 c. cocoa
Dash of salt