Chocolate angel food cake

1. In a medium bowl combine the cocoa and boiling water and whisk until smooth. Whisk in vanilla.

2. In another medium bowl combine ¾ cup sugar, the flour, and salt and whisk to blend.

3. In a large mixing bowl beat the egg whites until frothy, add the cream of tartar, and beat until soft peaks form when the beater is raised. Gradually beat in the remaining 1-cup sugar, beating until very stiff peak form when the beater is raised slowly. Remove 1 heaping cup of egg whites and place it onto the cocoa mixture.

4. Dust the flour mixture over the remaining whites, ¼ cup at a time, and fold in quickly but gently. It is not necessary to incorporate every speck until the last addition.

5. Whisk together the egg white and cocoa mixture and fold into the batter until uniform. Pour into tube pan, run a small metal spatula or knife through the batter to prevent air pockets, and bake for 40 minutes or until a cake tester inserted in the center comes out clean and the cake springs back when lightly pressed.

6. Invert pan, placing the tube opening over the neck of a soda or wine bottle and cool the cake completely in the pan.

7. Remove from pan and serve with fresh berries and whipped cream.