Title: Chocolate Chiffon Cake
Categories: Cake Diet Diabetic
Yield: 12 Servings
| | | Christine Walsh-XBGF46B |
| 8 | x | Egg whites |
| 3/4 | c | Boiling water |
| 1 2/3 | c | Sugar Twin |
| 1/2 | ts | Lite salt(optional) |
| 1 1/4 | c | Eggbeaters |
| 1/2 | ts | Cream of tartar |
| 1/2 | c | Unsweetened cocoa |
| 1 3/4 | c | Flour |
| 1 1/2 | ts | Baking soda |
| 1/2 | c | Liquid BUTTER BUDS |
| 2 | tb | Vanilla |
In large bowl, let egg whites warm to room temp, about 1 hour. Preheat over
to 325F. Place cocoa in a small bowl. Add boiling water, stirring til
smooth. Let mixture cool, about 20 minutes. In another bowl, mix flour,
Sugar Twin, baking soda, and lite salt. Make well in center; pour in liquid
butter buds, eggbeaters, vanilla & cooled cocoa. Beat til smooth with
electric mixer. Sprinkle cream of tartar over egg whites. With an electric
mixer, beat on high til stiff peaks form. Do not overbeat. Pour batter over
egg whites. With rubber spatula or wire whisk gently fold into egg whites
til just blended. Turn batter into 10" tube pan. Bake 65-70 minutes on
325F. Invert pan over neck of bottle; let cake cool completely, about 1 1/2
hrs. With spatula, carefully loosen cake from pan, remove. Recipe from
Janie Kittle [fxjt64A] with sugar twin instead of sugar. Original recipe
from BUTTER BUSTERS by P. Mycoskie By fatfree-request@fatfree.com on Jun
16, 1997