*  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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