Chocolate Chiffon Cake

90 minutes Prep: 20 minutes Cook: 70 minutes

242 calories per serving view nutrition facts

1 cake suggest servings

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Ingredients

8	x	egg whites
3/4	cup	water	boiling
1 2/3	cups	sugar substitute	twin
1/2	teaspoon	salt	lite, opt.
1 1/4	cups	eggbeaters
1/2	teaspoon	cream of tartar
1/2	cup	cocoa powder	unsweetened
1 3/4	cups	flour, all-purpose
1 1/2	teaspoons	baking soda
1/2	cup	butter buds	liquid
2	tablespoons	vanilla extract

Directions

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 andamp; 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 inch tube pan.

Bake 65-70 minutes on 325F.

Invert pan over neck of bottle; let cake cool completely, about 1 1/2 hrs.

With spatula, carefully loosen cake from pan, remove.

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Nutrition Facts

Serving Size 118g

Amount per Serving

Calories 242 7% of calories from fat

	% Daily Value*
Total Fat 2.0g	3%
Saturated Fat 1.0g	5%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 506mg	21%
Total Carbohydrate 48.0g	16%
Dietary Fiber 5.0g	20%
Sugars 1.0g
Protein 8.0g	16%

Vitamin A	0%		Vitamin C	0%
Calcium	2%		Iron	22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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