Low Calorie

Directions:
Preheat oven to 350 degrees. Chill a large mixing bowl in the freezer for 15 minutes.

Sift the flour, cocoa, 1/4 cup sugar or Splenda and the baking powder together. Set aside.

Add egg whites to the chilled mixing bowl and beat with an electric mixer until slightly thickened. Add the salt, chocolate extract and cream or tartar. Beat for 2 additional minutes. Slowly add the remaining sugar and continue to beat for 2-3 minutes, or until the egg whites are thick with small peaks that fold over. Fold flour a little at a time into egg white mixture. Use a whisk, not an electric mixer. Be sure to preserve the airy volume of this recipe low calorie dessert. Pour the batter carefully into a dry, clean angel food pan. Bake for 30 minutes or until the top of the cake feels dry.