PREHEAT oven to 375° F.
SIFT flour, cocoa and 3/4 cup granulated
sugar in medium bowl.
BEAT egg whites, cream of tartar, vanilla
extract and salt in large mixer bowl until
soft peaks form. With mixer running,
gradually beat in remaining granulated
sugar until stiff peaks form. Gradually fold
in flour mixture, one-third at a time.
Spoon batter into ungreased 10-inch tube
pan with removable bottom.
BAKE for 35 to 38 minutes or until cake
springs back when touched. Cool by
turning the cake (in the pan) upside down,
propping on top of a bottle until it cools to
room temperature. Run knife around the
cake to loosen, then invert onto a serving
COMBINE powdered sugar, cocoa and
water in medium bowl. Stir until smooth.
Drizzle glaze over top of cake, letting it drip
down naturally. Let glaze set for 30
minutes or until hard. Serve with vanilla
frozen yogurt, if desired.