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Recipe Category: Cake
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Ingredients
- Serving Size : 12
- egg whites. 3/4 cup boiling water
- 1 2/3 cup sugar twin
- 1/2 teaspoon lite salt(optional)
- 1 1/4 cup eggbeaters
- 1/2 teaspoon cream of tartar
- 1/2 cup unsweetened cocoa
- 1 3/4 cup flour
- 1 1/2 teaspoon baking soda
- 1/2 cup liquid butter buds
- 2 tablespoon vanilla
Method
- 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 and 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 hours.
- With spatula, carefully loosen cake from pan, remove.
- Mycoskie.
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