Chocolate-Cherry Angel Food Cake

A thick drizzle of chocolate sauce kicks this ethereal cake up one yummy notch.

Ingredients:
3/4 cup all-purpose flour
3/4 cup sugar
1-1/2 cups (about 12) egg whites, room temperature
1-1/2 teaspoons cream of tartar
1/4 teaspoon salt
1-1/2 teaspoons vanilla
1/2 teaspoon almond extract
3/4 cup sugar
1/3 cup well-drained, chopped maraschino cherries
1 ounce grated semisweet chocolate

Directions:
1. Place oven rack at lowest position. Heat oven to 375 degrees. In small bowl, combine flour and 3/4 cup sugar.

2. In large bowl, combine egg whites, cream of tartar, salt, vanilla and almond extract, beat until mixture forms soft peaks. Gradually add 3/4 cup sugar, beat at high speed until stiff peaks form. spoon flour-sugar mixture 1/4 cup at a time over beaten egg whites, gently fold in just until blended.

3. Fold 1/3 cup maraschino cherries and 1 ounce of chocolate into batter. Pour batter into ungreased 10-inch tube pan. With knife, cut gently through batter to remove large air bubbles.

4. Bake at 375 degrees on lowest oven rack for 30 to 40 minutes or until crust is golden brown and crack are very dry. Immediately invert cake onto funnel or soft drink bottle; let hand 1 hour or until completely cooled. Remove cake from pan, run edge of knife around outer edge of pan and tube.

5. To make sauce, in small saucepan over low heat, melt 2 tablespoons margarine or butter and 1 ounce semisweet chocolate with 1 tablespoon corn syrup. Stir in 1 cup powdered sugar and 2 to 3 tablespoons maraschino cherry liquid until smooth and of desire drizzling consistency. Immediately drizzle over cooled cake.