Christine Walsh-XBGF46B
8 x Egg whites
3/4 c Boiling water
1 2/3 c Sugar Twin
1/2 ts Lite salt(optional)
1 1/4 c Eggbeaters
1/2 ts Cream of tartar
1/2 c Unsweetened cocoa
1 3/4 c Flour
1 1/2 ts Baking soda
1/2 c Liquid BUTTER BUDS
2 tb Vanilla
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 & 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 hrs. With
spatula, carefully loosen cake from pan, remove. Recipe from Janie
Kittle [fxjt64A] with sugar twin instead of sugar. Original recipe
from BUTTER BUSTERS by P. Mycoskie
