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Chocolate Chiffon Cake Butter Busters
Author/Submitted by:
Servings: 12
Categories:
Cakes
/
Chocolate
/
Desserts
/
Low-Fat/Low-Cal
Ingredients: 7
ea
(or 8) egg whites 1/2
c
Cocoa 3/4
c
Boiling water 1 3/4
c
Sifted cake flour 1 3/4
c
Sugar
OR 1
c
Sugar
AND 9
ea
Pk Sweet 'n Low 1 1/2
ts
Baking soda 1/2
ts
Lite salt, optional 1/2
c
Liquid Butter Buds or
-Promise Ultra fatfree
-margarine 1 1/4
c
Egg Beaters 2
ts
Vanila 1/2
ts
Cream of tartar
Directions:
In a large bowl, let egg whites warm to room temperature, about 1
hour. Preheat oven to 325F. Place cocoa in a small bowl. Add boiling
water, stirring until smooth. Let mixture cool, about 20 minutes.
Into a second bowl, sift flour with sugar, soda and lite salt. Make a
well in center; pour Butter buds, Egg Beaters, vanilla and cooled
cocoa. With an electric mixer, beat until smooth. Spronkle cream of
tartar over egg whites. With an electric mixer, beat at high speed
until stiff peaks form. Do not overbeat. Pour batter over egg whites.
With a rubber spatula or wire whisk gently fold in egg whites until
just blended. Turn batter into a 10" tube pan or bundt pan that has
been sprayed with Pam. Bake 45-55 minutes, or until cake tester
inserted in center comes out clean. Let cake cool completely. With
spatula, carefully loosen cake from pan; remove. Note: You can frost
this with any lowfat frosting in the book or leave it plain. Per
sugar serving: 178 cal., 0.7g fat (3%), 0mg chol., 0g fiber, 6g pro.,
39g carb., 217mg sod. Per S&L serving: 140 cal., 29g carb. Butter
Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw
2-95.
Submitted By CAROLYN SHAW On 02-27-95 (2308)
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