Chocolate Whole Wheat Angel Food Cake

• 1 ¼ c. sifted whole-wheat pastry flour

• 1 ½ c. unrefined sugar

• 3 T. good real unsweetened cocoa

• 1 t. each vanilla and almond extract

• 12 egg whites at room temperature

• 1 t. cream of tartar

• ¼ t. t. salt

Preheat oven to 325. Sift together flour, ½ cup sugar, and 2 tbsp. cocoa.

In a small bowl mix 1 tbsp cocoa with 1 tsp. water. Stir in vanilla and almond extracts. Set aside

Beat egg whites until foamy. Add cram of tartar and salt. Beat until soft peaks form. Add remaining 1cup sugar and beat until egg whites are firm but not dry. Beat in cocoa, water, vanilla and almond mixture.

Sift 1/3 of flour mixture onto egg whites and, with a rubber or silicone spatula, gently fold into whites. Add remaining flour in 2 batches, folding in gently after each addition. Turn batter into an un-greased 10-in tube pan. Bake until brown and firm, 50 to 60 minutes.

Invert cake (in pan) on a cooling rack and let cool completely, at least 1 hour. Run a long, thin, sharp knife between cake and pan to loosen, and remove cake.

117 cal. 25 carb. 3.5 g protein