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  Recipe Home » Diabetic » CHOCOLATE CHIFFON CAKE
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  CHOCOLATE CHIFFON CAKE
  Category: Diabetic
  Author: Ashley
  Date: 1/1/2007
  Hits: 368
Ingredients:
egg whites
3/4 C. boiling water
1-2/3 C. Sugar Twin
1/2 tsp. light salt (optional)
1-1/4 C. Eggbeaters
1/2 tsp. cream of tartar
1/2 C. unsweetened cocoa
1-3/4 C. flour
1-1/2 tsp. baking soda
1/2 C. liquid Butter Buds
2 Tbls. vanilla
Instructions:
In large bowl, let egg whites warm to room temp, about 1 hour. Preheat over to 325 degrees F. Place cocoa in a small bowl. Add boiling water, stirring until smooth. Let mixture cool, about 20 minutes. In another bowl, mix flour, Sugar Twin, baking soda, and light salt. Make well in center. Pour in liquid Butter Buds, eggbeaters, vanilla, and cooled cocoa. Beat until smooth with electric mixer. Sprinkle cream of tartar over egg whites. With an electric mixer, beat on high until stiff peaks form. Do not over beat. Pour batter over egg whites. With rubber spatula or wire whisk, gently fold into egg whites until just blended. Turn batter into 10-inch tube pan. Bake 65 to 70 minutes at 325 degrees F. Invert pan over neck of bottle. Let cake cool completely, about 1-1/2 hours. With spatula, carefully loosen cake from pan and remove.
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