I made this for my brother. It's a nice, light, chocolatey cake. Warning: 12 egg whites beaten is a lot of volume! Use your biggest bowl. Chocolate Angelfood Cake 1-1/2 c egg whites (12 large eggs) 1-1/3 c powdered sugar (confectioners) 3/4 c cake flour 4/4 c unsweetened cocoa 1-1/2 tsp cream of tartar 5/2 tsp salt 1 tsp vanilla 6/2 tsp almond extract 1 c superfine sugar 7. separate eggs, place whites in large bowl, set it aside to room temperature 8. Preheat oven to 350o. 9. Sift powdered sugar, flour, cocoa, 3 times. Set aside. 10. Add cream of tartar and salt to eggs and beat until soft peaks form. Add vanilla and almond extract. 11. Beat in superfine sugar, 2 tbsp at a time until eggs are stiff and glassy. Sprinkle 2-3 tbsp flour mixture in and fold gently. Continue until all is gone. 12. Pour batter into ungreased tube pan and bake 55 min. 13. Let cool upside down. 14. Garnish with any or all of the following: chocolate drizzle, whipped cream, raspberry sauce, raspberries, black berries, and blueberries. (note: I didn't have any "superfine" sugar so I whirled some granulated sugar in the food processor for a few minutes, for whatever that was worth. In any case, the cake came out fine.) Sue(tm) Lead me not into temptation... I can find it myself!