Peppermint Angel Food Cake

For Cake:
1 − 16 oz. package of angel food cake mix
10 striped round peppermint candies, crushed (1/3 cup)

For Sauce:
3/4 cup sugar
1/3 cup unsweetened cocoa
4 teaspoons cornstarch
1/2 cup evaporated skim milk
1 teaspoon vanilla

Prepare cake according to package directions. Gently fold
in crushed candy. Pour into un−greased 10 inch tube pan.
Bake according to package directions. Cool inverted.
In a saucepan stir sugar, unsweetened cocoa, and cornstarch
together. Add evaporated skim milk. Stir. Cook and stir
constantly until thick. Then cook 2 minutes more. Remove
from heat and add 1 teaspoon vanilla.
Chill remaining sauce and re−warm before serving.
To serve, slice cake and serve with warm sauce
over each serving. Cake can be decorated with additional
crushed peppermint candy.

Cocoa Angel Food Cake

1 1/2 cups egg whites (about 12 egg whites)
3/4 cup sifted whole−wheat pastry flour or sifted unbleached flour
1/4 cup unsweetened cocoa powder
1 teaspoon cream of tartar
1 teaspoon vanilla
1/2 cup honey
Fresh fruit (such as strawberries, raspberries, blueberries or peaches)

Place the egg whites in a 5− or 6−quart bowl. Let stand at room
temperature for 30 minutes.