---------- 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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