Chocolate Chiffon Cake/Low-Fat

Name: Chocolate Chiffon Cake/Low-Fat
Cook time: P1H10M
Total time: P1H30M
Yield: 8
Cuisine: Fusion
Ingredients: egg whites; cocoa powder; water; cake flour; sugar; baking soda; salt; liquid butter flavoring; liquid egg substitute; vanilla extract; cream of tartar

Impress the neighbors at the next dinner you have with them with this decadent and delicious cake.

YIELD

8 servings

PREP

20 min

COOK

70 min

READY

90 min

Ingredients

EACH EGG WHITES
room temperature *

CUP COCOA POWDER
unsweetened

CUPS WATER
boiling

1 ¾

CUP CAKE FLOUR
sifted

1 ¾

CUP SUGAR

1 ½

TEASPOON BAKING SODA

TEASPOON SALT
optional

CUP LIQUID BUTTER FLAVORING *

EACH LIQUID EGG SUBSTITUTE *

TEASPOONS VANILLA EXTRACT

TEASPOON CREAM OF TARTAR

Directions

Preheat oven to 325℉ (160℃). Place cocoa in a small bowl. Add boiling water, stirring until smooth. Let mixture cool. In a second bowl, sift flour with sugar, soda and salt. Make a well in center; pour liquid Butter Buds, Egg Beaters, vanilla and cooled cocoa. With electric mixer, beat until smooth. Sprinkle cream of tartar over egg whites. Beat at high speed, until stiff peaks form. Do not overbeat. Pour batter over egg whites. Gently fold into egg whites until just blended. Turn batter into a 10 inch tube pan. Bake 65 to 70 minutes. Invert pan over neck of bottle; let cool completely, about 1½ hours.

Per serving: Calories, 178, Fat 0.15g, Choles 0mg, Sodium 50mg.