Chocolate Chiffon Cake Recipe

Chocolate Chiffon Cake Recipe

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

1. In large bowl, let egg whites warm to room temp, about 1 hour.
2. Preheat over to 325F
3. Place cocoa in a small bowl.
4. Add boiling water, stirring til smooth.
5. Let mixture cool, about 20 minutes.
6. In another bowl, mix flour, Sugar Twin, baking soda, and lite salt.
7. Make well in center; pour in liquid butter buds, eggbeaters, vanilla and cooled cocoa.
8. Beat til smooth with electric mixer.
9. Sprinkle cream of tartar over egg whites.
10. With an electric mixer, beat on high til stiff peaks form.
11. Do not overbeat.
12. Pour batter over egg whites.
13. With rubber spatula or wire whisk gently fold into egg whites til just blended.
14. Turn batter into 10″ tube pan.
15. Bake 65-70 minutes on 325F
16. Invert pan over neck of bottle; let cake cool completely, about 1 1/2 hours.
17. With spatula, carefully loosen cake from pan, remove.
18. Mycoskie.

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