Chocolate Spangled Angel Food Cake
Sifted cake flour
Egg whites (2 cups),
Cream of tartar
Preheat oven to 350. Position oven rack at lowest level.
Combine 3/4 cup the sugar, flour and salt; whisk well.
Beat egg whites in a large bowl until frothy.
Add cream of tartar.
Beat until soft peaks form.
Beat in remaining sugar until stiff peaks form.
Fold in flour mixture 1/4 cup at a time.
Fold in vanilla and chocolate.
Turn into ungreased two-piece 10-inch tube pan.
Bake until golden brown or until toothpick inserted in comes out
clean, about 40 minutes.
Cool over a narrow-neck bottle.
Loosen cake from edges of pan with narrow spatula.