Chocolate Chiffon Cake

* Exported from MasterCook *

CHOCOLATE CHIFFON CAKE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Low-Cal
Diabetic

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Christine Walsh-XBGF46B
Egg whites
3/4 cup Boiling water
1 2/3 cup Sugar Twin
1/2 teaspoon Lite salt(optional)
1 1/4 cup Eggbeaters
1/2 teaspoon Cream of tartar
1/2 cup Unsweetened cocoa
1 3/4 cup Flour
1 1/2 teaspoon Baking soda
1/2 cup Liquid BUTTER BUDS
2 tablespoon 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 hts. 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

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