---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Chocolate Chiffon Cake/low-Fat
  Categories: Cakes, Chocolate
       Yield: 12 servings
  
       8    Egg whites; room temp
     1/2 c  Unsweetened cocoa
     3/4 c  Boiling water
   1 3/4 c  Sifted cake flour
   1 3/4 c  Sugar
   1 1/2 ts Baking soda
     1/2 ts Salt; opt
     1/2 c  Liquid butter buds
       5    Egg beaters
       2 ts Vanilla
     1/2 ts Cream of tartar
  
   Preheat oven to 325-degrees. Place cocoa in a small bowl.
   Add boiling water, stirring until smooth. Let mixture cool.
   In a second bowl, sift flour with sugar, soda and salt.
   Make a well in center; pour liquid Butter Buds, Egg
   Beaters, vanilla and cooled cocoa. With electric mixer,
   beat until smooth. Sprinkle cream of tartar over egg
   whites. Beat at high speed, until stiff peaks form. Do not
   overbeat. Pour batter over egg whites. Gently fold into egg
   whites until just blended. Turn batter into a 10-inch tube
   pan.  Bake 65-70 minutes. Invert pan over neck of bottle;
   let cool completely, about 1 1/2 hours.
   Per serving: Calories, 178, Fat 0.15g, Choles 0mg, Sodium
   50mg. Source “Butter Busters” by Pam Mycoskie ~ 1992
  
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