Chocolate Cherry Angel Cake - cooking recipe

Ingredients

8 large egg whites
3/4 c. sugar
1/4 tsp. almond extract
1/2 c. flour
1/4 c. cocoa
1/3 c. low sugar cherry spread (jam)
1/4 c. whipped topping
1 (8 oz.) can pitted dark cherries, drained

Preparation

Heat oven to 375\u00b0.
At high speed, beat egg whites until soft peaks form.
Gradually add sugar (one tablespoon at a time), until stiff and glossy.
Add almond extract.
In a small bowl mix flour and cocoa.
Sprinkle over egg whites, half at a time.
Using rubber spatula, gently fold in.
Spoon into 8-inch tube pan.
Bake 25 minutes.
Invert cake.
Cool in pan.
Remove.
Cut into 3 layers. Spread with jam.
Frost with whipped topping and cherries.
Makes 16 servings.
Contains 84 calories per serving.