Chocolate Angel Food Cake
Recipe By : Betty Crocker

1 1/2 cups powdered sugar
3/4 cup cake flour
1/4 cup cocoa
1 1/2 cups egg whites (about 12) at room temperature
1 1/2 tsp cream of tartar
1 cup granulated sugar
1 1/2 tsp vanilla
1/4 tsp salt

Move oven rack to lowest position. Heat oven to 375F. Mix powdered sugar, flour and cocoa, set aside. Beat egg whites and cream of tarter in medium-large bowl on medium speed until foamy. Beat in granulated sugar on high speed, 2 Tbsp at a time, adding vanilla and salt with last addition of granulated sugar. Continue beating until stiff and glossy. DO NOT UNDERBEAT!!

Sprinkle powdered sugar-flour mixture, 1/4 cup at a time, over meringue, folding in just until sugar-flour mixture disappears. Push batter into ungreased tube pan, 10x4-inch. Cut gently through batter.

Bake 30-35 minutes or until cracks in cake feel dry and top springs back when touched lightly. Immediately turn pan upside down onto glass bottle or metal funnel. Let hang 2 hours or until completely cool. Remove from pan.

NOTES: I personally sift the powdered sugar, flour and cocoa together once, seems to come out a little better.