Cocoa Angel Food Cake

1 1/2 cups egg whites (about 12 egg whites) 3/4 cup sifted whole−wheat pastry flour or sifted unbleached flour 1/4 cup unsweetened cocoa powder 1 teaspoon cream of tartar 1 teaspoon vanilla 1/2 cup honey Fresh fruit (such as strawberries, raspberries, blueberries or peaches) Place the egg whites in a 5− or 6−quart bowl. Let stand at room temperature for 30 minutes. Meanwhile, sift the flour and cocoa powder together 4 times; set aside. Using an electric mixer, beat the egg whites on high speed until foamy. Add the cream of tartar and vanilla. Then beat on medium speed until the egg whites form soft peaks. Add the honey, 1 tablespoon at a time, and continue beating on medium speed until the egg whites form stiff peaks but are not dry. Sift 1/4 of the flour mixture over the egg whites and fold in using a wire whisk or large spatula. Repeat sifting and folding in the flour 3 more times. Spoon the batter into an ungreased 10" tube pan with a removable bottom. Use a thin knife to cut through the batter to remove any large air pockets. Bake at 350F for 30 to 35 minutes or until the cake springs back when lightly touched. Invert the pan onto a wire rack and let cool for at least 1 1/2 hours. Then remove the cake from the pan. Slice and serve with the fresh fruit. About The Author : I hope this recipe and all the recipes on my blog site http://top-shelf-recipes.blogspot.com bring you and your families lots of enjoyment. Enjoy Them All, W.D.Smith

Chocolate Cherry Layer Cake

3/4 cup unsweetened cocoa powder 1/4 cup sugar 1/2 cup boiling water 1 package (16 oz.) angel food cake mix 1 1/4 cups water 1 can (20 oz.) lite cherry pie filling Prepared chocolate frosting (reduced−fat if possible) Chocolate shavings Preheat oven to 350F. Line a jelly roll pan with wax paper (pan should be appproximately 10 by 15 by 1 or 11 by 17 by 1). Whisk together cocoa, sugar and boiling water. Cool mixture to lukewarm. Prepare angel food cake mix per package directions, using 1 1/4 cup water and adding cocoa mixture. Spread batter evenly into prepared jelly−roll pan. Bake 20 minutes or until top looks dry. Invert onto a large wire rack. Remove the pan and wax paper; cool. Slice cake into three equal parts. Start with cake, top with cherry pie filling, then top that with more cake and more pie filling and end with cake layer. Frost and decorate with chocolate shavings. About The Author : I hope this recipe and all the recipes on my blog site http://top-shelf-recipes.blogspot.com bring you and your families lots of enjoyment. Enjoy Them All, W.D.Smith