Chocolate Angel Food Cake

1 1/2 cups sifted confectioners' sugar

3/4 cup sifted cake flour

1/4 cup baking cocoa

1 tsp instant coffee powder

1 1/2 cups egg whites

1 1/2 tsp cream of tartar

1/4 tsp salt

1 cup sugar

Sift together confectioners' sugar, flour, cocoa, instant coffee twice and

set aside. Combine egg whites, cream of tartar and salt in a large mixing bowl.

Beat on high speed until foamy. Gradually add sugar, 2 tbsp at a time,

beating until stiff peaks. Fold dry ingredients into egg white mixture in

4 additions. Spread in ungreased 10 inch tube pan. Bake at 375 degrees for 35

minutes, or until cracks on top of cake look dry and surface springs back

when touched.