Chocolate Chiffon Cake

Yields:	1 cake
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	Preparation	20 minutes
	Cooking	70 minutes
	Ready In	90 minutes

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Ingredients

8	x	egg whites
3/4	cup	water	boiling
1 2/3	cups	sugar substitute	twin
1/2	teaspoon	salt	lite, opt.
1 1/4	cups	eggbeaters
1/2	teaspoon	cream of tartar
1/2	cup	cocoa powder	unsweetened
1 3/4	cups	flour, all-purpose
1 1/2	teaspoons	baking soda
1/2	cup	butter buds	liquid
2	tablespoons	vanilla extract

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 andamp; 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 inch tube pan.

Bake 65-70 minutes on 325F.

Invert pan over neck of bottle; let cake cool completely, about 1 1/2 hrs.

With spatula, carefully loosen cake from pan, remove.

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Member Review

Chicken Dish

Very good. I used cooked chicken breast and canned chicken rather than the baked and deboned. In the future, I would not put the cheese on at the beginning of the baking. Rather I would bake the dish for about 25-30 minutes then top with the cheese to melt the last 5. I felt that the cheese being on the top inhibited the rolls from baking completely. the edges that were not covered with cheese were very flaky while the cheese covered areas seemed a bit soggy.

Reviewed by nilsonsnest