Title: Cocoa angel food cake
 Categories: Cakes, American, Chocolate
      Yield: 12 Servings
 
    3/4 c  Cake flour
    1/4 c  Cocoa
  1 1/4 c  Sugar
  1 1/4    - 1-1/2 cups egg whites
           (about 10-12)
      1 ts Cream of tartar
      1 ts Vanilla
    1/2 ts Almond extract
 
  Preheat oven to 350 F. Sift together three times: cake flour, cocoa,
  and 1/4 cup of the sugar. Set aside. Sift remaining 1 cup sugar and
  set aside. Whip egg whites until foamy. Add cream of tartar. Continue
  beating until whites are stiff but not dry. Fold in sugar a little at
  a time. Fold in vanilla and almond extract. Sift flour-cocoa mixture
  over batter (1/4 at a time) and fold into batter. Pour batter into an
  ungreased 10-inch tube pan and bake for 45 minutes or until a cake
  tester comes out clean. Invert the tube pan and let cake cool.