Chocolate Chiffon Cake
Ingredients
| 1 3/4 cup Flour | 1 1/2 tsp. Baking soda |
| 1/2 cup Unsweetened cocoa | 1/2 tsp. Cream of tartar |
| Egg whites | 1 1/4 cup egg beaters |
| 3/4 cup Boiling water | 1 2/3 cup Sugar Twin |
| 1/2 cup Liquid Butter Buds | 2 tbs. vanilla |
| 1/2 tsp. salt | Cooking spray |
Preparation
In a large bowl, let egg whites warm to room temperature, about 1 hour. Preheat over to 325°. 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, & salt. Make a 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 till stiff peaks form. Pour batter over egg whites. With wire whisk gently fold into egg whites till just blended. Pour batter into tube pan sprayed with cooking spray. Bake at 325°for 65 to 70 minutes. Invert pan over neck of bottle. Let cake cool completely. Carefully loosen cake from pan with a spatula.
From MasterCook