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Chocolate Chiffon Cake

 

14

Yield

1

cake

Prep

10

min

Cook

70

min

Ready

80

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

1 x egg whites
*
¾ cup water
boiling
1 ⅔ cup sugar substitute
*
½ teaspoon salt
light, optional
1 ¼ cup eggbeaters
*
½ teaspoon cream of tartar
*
½ cup cocoa powder
unsweetened
1 ¾ cup all-purpose flour
1 ½ teaspoon baking soda
½ cup liquid butter flavoring
*
2 tablespoon vanilla extract

Directions

In large bowl, let egg whites warm to room temp, about 1 hour.

Preheat over to 325℉ (160℃).

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 to 70 minutes on 325℉ (160℃).

Invert pan over neck of bottle; let cake cool completely, about 1½ hts.

With spatula, carefully loosen cake from pan, remove.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 118g (4.2 oz)
Amount per Serving
Calories 2418% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 506mg 21%
Total Carbohydrate 16g 16%
Dietary Fiber 5g 20%
Sugars g
Protein 16g
Vitamin A 0% Vitamin C 0%
Calcium 2% Iron 22%
* based on a 2,000 calorie diet How is this calculated?

 

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