Serves: 16
Total Calories: 151
Move oven rack to lowest position. Heat oven to 375°. Sift together powdered sugar, flour and cocoa. Beat egg whites and cream of tartar in large bowl on medium speed until foamy. Beat in granulated sugar, 2 tablespoons at a time, on high speed, adding salt with the last addition of sugar. Continue beating until stiff and glossy. Do not underbeat. Sprinkle cocoa mixture, 1/4 cup at a time, over meringue, folding in just until cocoa mixture disappears. Spread batter in ungreased tube pan, 10x4 inches. Gently cut through batter with metal spatula. Bake 30 to 35 minutes or until cracks feel dry and top springs back when touched lightly.
Invert pan onto metal funnel or glass bottle about 2 hours or until cake is completely cool. Remove from pan. Slice off top of cake about 1 inch down set aside. Cut down into cake 1 inch from outer edge and 1 inch from edge of hole, leaving substantial "walls" on each side. Remove cake within cuts with curved knife or spoon, being careful to leave a base of cake 1 inch thick. Spoon sherbet into cake cavity smooth up. Replace top of cake. Cover and freeze about 3 hours or until firm.
1 Serving: Calories 175 (Calories from Fat 10) Fat 1g (Saturated 1g) Cholesterol 5mg Sodium 85mg Carbohydrate 39g (Dietary Fiber 0g) Protein 3g.
From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chocolate-Orange Angel Food Cake recipe is from the Betty Crocker's Best of Healthy & Hearty Cooking Cookbook. Download this Cookbook today.
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