Chocolate Chiffon Cake

Serving Size : 12 Preparation Time: 0:0
Ingredients

for prepare Chocolate Chiffon Cake

:

Amount	Measure	Ingredient - Preparation Method
christine walsh-xbgf46b egg whites chocolate chiffon cake
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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