Chocolate-Lovers' Angel Food Cake

Makes one 10-inch tube cake

1-1/2	cups granulated sugar, divided
3/4	cup sifted cake flour
1/3	cup unsweetened cocoa powder
1/4	teaspoon salt
12	egg whites
1-1/2	teaspoons cream of tartar
1-1/2	teaspoons vanilla

Preheat oven to 375°F. Sift 3/4 cup granulated sugar with flour, cocoa and salt two times; set aside.
Beat egg whites in large bowl at medium speed with electric mixer until foamy. Add cream of tartar; beat at high speed until soft peaks form. Gradually add remaining 3/4 cup granulated sugar, 2 tablespoons at a time, beating until stiff peaks form. Blend in vanilla.
Sift about 1/4 of the cocoa mixture over egg white mixture. Fold cocoa mixture into batter. Repeat with remaining cocoa mixture. Pour into ungreased 10-inch tube pan.
Bake 35 to 40 minutes or until cake springs back when lightly touched. Turn pan upside-down and allow cake to cool completely.
Remove cake from pan; place on serving plate. Dust lightly with powdered sugar, if desired.

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Chocolate-Lovers Angel Food Cake