Lite Chocolate Chiffon Cake
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 fat free margarine
1 1/4 c Egg Beaters
2 ts Vanilla
1/2 ts Cream of tartar
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.
Sprinkle 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 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