*  Exported from  MasterCook  *

                          Chocolate Chiffon Cake

Recipe By     : Butter Busters by P. Mycoskie
Serving Size  : 12   Preparation Time :0:00
Categories    : Cakes                            Diabetic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Egg whites
     3/4  c             Water -- boiling
   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 325 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 lite salt. Make
well in center; pour in liquid butter buds, eggbeaters, vanilla &
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 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 to 70 minutes on
325 F. Invert pan over neck of bottle; let cake cool completely,
about 1-1/2 hours. With spatula, carefully loosen cake from pan,
remove.

Adapted by: Janie Kittle (FXJT64A)

Posted by: Christine Walsh (XBGF46B)


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