Chocolate Chiffon Cake
Serves: 12
Ingredients
To make Chocolate Chiffon Cake, you'll need:
- Egg whites
- 3/4 cup Boiling water
- 1
- 2/3 cup Sugar Twin
- 1/2 tsp Lite salt(optional)
- 1
- 1/4 cup Eggbeaters
- 1/2 tsp Cream of tartar
- 1/2 cup Unsweetened cocoa
- 1
- 3/4 cup Flour
- 1
- 1/2 tsp Baking soda
- 1/2 cup Liquid BUTTER BUDS
- 2 tbsp Vanilla
Method
- 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.
Nutritional Facts (Per Serving)
No nutritional facts available.
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