MMMMM----- Recipe via Meal-Master (tm) v8.05
  
       Title: Chocolate Chiffon Cake
  Categories: Cakes, Low-cal, 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
  
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