Chocolate Angel Food Cake

Makes 1- 10 inch tube pan

Serves 12- 16


2 cups egg whites

1/4 teaspoon salt

11/2 teaspoons cream of tartar

11/4 cups granulated sugar

11/4 cups confectioners sugar

11/4 cups cake flour

1/4 cup unsweetened cocoa powder

1 teaspoon vanilla extract

Direction :

1. Preheat the oven to 325 degrees F. Be sure that your 10 - inch tube pan is clean and dry. Any amount of oil or residue could deflate the egg whites.

2. In a medium bowl, mix confectioners sugar, cake flour, and cocoa. Sift together 2 times, and set aside.

3. In a clean large bowl, whip egg whites, salt, and cream of tartar with an electric mixer on high speed until very stiff. Fold in granulated sugar 2 tablespoons at a time while continuing to mix . Fold in flour mixture, a little at a time, until fully incorporated . Stir in vanilla. Pour into a 10- inch tube pan.

4. Bake at 325 degrees F for approximately 1 hour, or until cake springs back when touched. Invert cake, and allow it to cool in the pan . When thoroughly cooled , remove from pan.

Nutritional facts:

Calories: 138   1 serving ; Total fat : 0.1g ; Saturated fat : 0 g ; Cholesterol: 0 mg; Sodium : 74 mg; Sugar : 27g ; Protein: 3g ; Total carb: 31g ; Dietary fiber : 0.2g

Raspberry Compote

1 bag. 10oz. Raspberry in syrup  frozen )

1 cup fresh strawberries, sliced

1 cup blueberries

1 cup raspberries

1 Tablespoon  orange zest

Blend the raspberries in syrup and strain through a fine sieve. In a large bowl, combine the berries, orange zest and raspberry syrup and let macerate together for at least 1 hour. Refrigerate.