Chocolate Chiffon Cake

Course : Cakes
Serves: 12
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2 large egg whites
3/4 cup boiling water
1 2/3 cups sugar twin
1/2 teaspoon lite salt -- (optional)
1 1/4 cups eggbeaters
1/2 teaspoon cream of tartar
1/2 cup unsweetened cocoa
1 3/4 cups flour
1 1/2 teaspoons baking soda
1/2 cup liquid butter buds
2 tablespoons vanilla

Preparation / Directions:

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 hts. With spatula, carefully loosen cake from pan, remove. Recipe from Janie Kittle [fxjt64A] with sugar twin instead of sugar.


Nutritional Information:

87 Calories (kcal); 1g Total Fat; (5% calories from fat); 3g Protein; 16g Carbohydrate; 0mg Cholesterol; 160mg Sodium

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