Recipe by: Betty Crocker's Low-Fat Cookbook Move oven rack to lowest position. Heat oven to 375 degrees. Sift together powdered sugar, flour, and cocoa. Beat egg whites and cream of tartar in large bowl on medium speed until foamy. Beat in granulated sugar, 2 Tablespoon. at a time, on high speed, adding salt with the last addition of sugar. Continue beating until stiff and glossy. Do not underbeat. Sprinkle cocoa mixture, 1 tb at a time, over meringue, folding in just until cocoa mixture disappears. Spread batter in ungreased tube pan, 10x4 inches. Gently cut through batter with metal spatula. Bake 30 to 35 minutes or until cracks feel dry and top springs back when touched lightly. 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 3 cm down; set aside. Cut down into cake 3 cm from outer edge and 3 cm 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 3 cm thick. Spoon sherbet into cake cavity; smooth top. Replace top of cake. Cover and freeze about 3 hours or until firm. 16 servings. ----