Categories: Chocolate, Cakes/choc. 
      Yield: 6 servings 
  
      1 c  All-purpose flour               1 1/2 ts Cream of tartar 
    1/4 c  Cocoa                             1/2 ts Salt 
  1 1/2 c  Sugar                           1 1/2 ts Vanilla 
     10    Egg whites                      
  
  Preheat oven to 325 degrees F. 
   
  In medium bowl, sift flour.  Sift flour again twice with cocoa and 1/2 cup 
  sugar.  Set aside.  In large bowl, beat egg whites, cream of tartar, and 
  salt until soft peaks form.  Gradually add remaining sugar, 2 Tbsp at a 
  time until stiff peaks form.  Fold in flour mixture and vanilla. 
   
  Pour into ungreased tube pan.  Bake for 55 to 65 minutes.  Invert pan for 
  about 1 hour or until the cake is cool. 
   
  Source:  Whitman's Chocolate Cookbook  ISBN 0-517-64157-7 Posted by: Kim 
  Smith 116/35