Readying:

Sift flour, cocoa, and baking powder together double, and taciturnity.
Beat the egg whites until they are thick and bubbling. Gradually beat in
the sugar and cream of tophus, and continue to beat to a medium vizor.

Gently fold the sifted dry ingredients into the beaten whites, such
that you retain as much volume as potential,

Add the butter and vanilla and fold them into the clobber (butter may
be deleted if desired). Pour the batter into a pan that has been
sprayed with vegetable oil and lined with parchment wallpaper.

Bake the cake at 325 degrees F until cake pulls away from the sides
of the pan (approximately 30 transactions). Cool completely before removing from
the pan.

Cut and serve with Raspberry Sauce, spread a small amount of melted
chocolate over the cake as a dress, and then sprinkle with powdered
dough.

Makes 16 Servings

Raspberry Sauce

Readying

Place ingredients in a blender and puree until polish (1 bit).
Strain through a sieve and reserve in a container for future use (may
be prepared in progression).