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Chocolate Angel Cake

  Sift together powdered sugar, flour, and cocoa three times; set aside. Beat egg whites, cream of tartar, and salt until soft peaks form. Add sugar, 2 T. at a time, beating until stiff peaks form. Gradually fold in cocoa mixture, about a fourth at a time. Spoon into an ungreased 10" tube pan. Bake on lowest oven rack at 375 F. for 35-40 minutes or until the top springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around edges and center tube to loosen; remove cake. For frosting, combine ingredients. Cover; chill for 1 hour. Beat until stiff peaks form. Spread over top and sides of cake. Refrigerate. 1/2 c. powdered sugar
1 c. cake flour
1/4 c. baking cocoa
1 c. (10) egg whites
1 t. cream of tartar
1/2 t. salt
1 c. sugar
1 c. whipping cream
1/2 c. sugar
1/4 c. cocoa
1/2 t. salt
1/2 t. vanilla

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Fix up your favorite meal and enjoy the beauty of quilts at the same time with the new Amish Quilting Cookbook. Its 130 pages are packed with 316 favorite recipes from 58 of Lone Star Quilt Shop's quilters. Twenty of their finest quilts are featured in color throughout the book.  The book is wrapped in a concealed spiral binding to help avoid spiral tangles while it keeps all the conveniences of traditional spiral.  Fourteen sections from Amish wedding foods to snacks.  136 pages.

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