Best Chocolate Chiffon Cake
|Unsweetened cocoa||1⁄2 Cup (8 tbs)|
|Boiling water||3⁄4 Cup (12 tbs)|
|Sifted cake flour||1 3⁄4 Cup (28 tbs)|
|Sugar||1 3⁄4 Cup (28 tbs) (1 Cup Sugar + 9 Packets Sweet 'N Low)|
|Baking soda||1 1⁄2 Teaspoon|
|Lite salt||1⁄2 Teaspoon|
|Liquid butter buds||1⁄2 Cup (8 tbs) (1/2 Cup Promise Ultra Fat Free Margarine)|
|Cream of tartar||1⁄2 Teaspoon|
In a large bowl, let egg whites warm to room temperature, about 1 hour.
Preheat oven to 325°F.
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 liquid 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 over beat.
Pour batter over egg whites.
With a rubber spatula or wire whisk, gently fold into egg whites until just blended.
Turn batter into a 10-inch tube or bundt pan that has been sprayed with Pam Spray.
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.