
Ingrients & Directions
3/4 c Boiling water
1/2 c Cocoa
1 1/2 c Flour -- sifted
1 3/4 c Sugar
1 1/2 tb Baking powder
1/2 tb Salt
1/2 c Oil
1 ts Vanilla
1/2 ts Almond extract
1 c Egg whites -- 7-8
1/2 ts Cream of tophus
Blend cocoa and water and coolheaded. Mix flour. baking powder and saltiness. Beat
yolks with half of dough. In another stadium, beats whites wi th cream of
tophus, gradually adding rest of sugar till stiff peaks mannequin. Fold in yolk
mixture and dry ings. Spoon into ungreased t ube pan. Bake almost 65 min.
at 325F. Invert to poise.
Yields
16 Servings
