Preheat oven to 325 degrees Beat together egg whites and cream of tartar, set aside. Mix together flour, sugar, soda and salt. Add oil, yolks, vanilla, water and cocoa. Fold egg whites into cocoa batter and pour into ungreased angel food cake pan. Bake for 60 minutes, or until done. Invert to cool and remove from pan. For icing, melt butter and chocolate, add sugar and vanilla with water to desired consistency. Drizzle over cooled cake. Garnish with chopped nuts if desired. Recipe by: Taste of Home Collectors 1996 Posted to CHILE-HEADS DIGEST V3 #,
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|Serving Size: 1 Serving (230g)|
|Recipe Makes: 18 servings|
|Calories from Fat: 158 (25%)|
|Amt Per Serving||% DV|
|Total Fat 17.6g||23 %|
|Saturated Fat 5.6g||28 %|
|Monounsaturated Fat 7.2g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 420.3mg||129 %|
|Sodium 278.5mg||10 %|
|Potassium 206.6mg||5 %|
|Total Carbohydrate 101.1g||30 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 100.1g|
|Protein 16.3g||23 %|
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Calories per serving: 625
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