Chocolate Chip Cake
|Unsweetened chocolate square||3 Ounce, melted (3 Squares, 1 Ounce Each)|
|Boiling water||1⁄2 Cup (8 tbs)|
|Granulated fructose||1⁄4 Cup (4 tbs)|
|Sifted cake flour||2 1⁄4 Cup (36 tbs)|
|Sorbitol||2 1⁄4 Cup (36 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Baking powder||1 Teaspoon|
|Vegetable oil||1⁄2 Cup (8 tbs) (Liquid)|
|Cold water||1 Cup (16 tbs)|
|Vanilla extract||1 1⁄2 Teaspoon|
|Cream of tartar||1⁄2 Teaspoon|
|Mini chocolate chips||1⁄2 Cup (8 tbs)|
Blend together melted chocolate, boiling water, and fructose.
Sift together cake flour, sorbitol, sugar replacement, baking powder, and salt into a large bowl.
Make a well in the center of the flour mixture, and add vegetable oil, egg yolks, cold water, and vanilla.
Beat until mixture becomes very smooth and thick.
Stir in cooled chocolate.
Now beat egg whites and cream of tartar together into very stiff peaks.
Gently fold egg whites into batter.
Then fold in chocolate chips.
Transfer to ungreased 10 in. (25 cm) tube pan.
Bake at 325°F (165°C) for 60 to 70 minutes or until cake tests done.
Invert and cool completely.
Cut around sides and tube stem.
Remove bottom of pan with cake.
Carefully cut between cake and pan bottom.