Move oven rack to lowest position. Heat oven to 375 degrees F.
Sift together powdered sugar, flour and cocoa.
Beat egg whites and cream of tartar in large bowl on medium speed until
Beat in granulated sugar, 2 tablespoons at a time, on high speed, adding
salt with the last addition of sugar. Continue beating until stiff and glossy.
Do not under-beat.
Sprinkle cocoa mixture, 1/4 cup at a time, over meringue, folding in just
until cocoa mixture disappears.
Spread batter in ungreased tube pan, 10 x 4 inches. Gently cut through batter
with metal spatula.
Bake 30 to 35 minutes or until cracks feel dry and top springs back when
Invert pan onto metal funnel or glass bottle about 2 hours or until cake
is completely cool.
Remove from pan.
Slice off top of cake about 1 inch down; set aside. Cut down into cake 1
inch from outer edge and 1 inch from edge of hole, leaving substantial "walls"
on each side. Remove cake within cuts with curved knife or spoon, being careful
to leave a base of cake 1 inch thick. Spoon sherbet into cake cavity; smooth
up. Replace top of cake.
Cover and freeze about 3 hours or until firm.
Yield: 16 servings
Posted by Marla at Recipe Goldmine 11/30/2001 8:26 am.