Chocolate Chiffon Cake from Healthy Diabetic Recipes

Chocolate Chiffon Cake Recipe

Recipe Ingredients:

Christine Walsh-XBGF46B
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

Recipe Instructions:

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. Recipe from Janie Kittle [fxjt64A] with sugar twin instead of sugar. Original recipe from BUTTER BUSTERS by P. Mycoskie

Servings: 12

“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.”

~ Pearl Buck (1892-1973) American Nobel Prize winning author.

 

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