Chocolate Chiffon Cake

• 1 x egg whites
• 3/4 cup water boiling
• 123 cup sugar substitute
• 1/2 teaspoon salt light, optional
• 1 1/4 cup eggbeaters
• 1/2 teaspoon cream of tartar
• 1/2 cup cocoa powder unsweetened
• 1 3/4 cup flour, all-purpose
• 1 1/2 teaspoon baking soda
• 1/2 cup liquid butter flavoring
• 2 tablespoon vanilla extract

1. In large bowl, let egg whites warm to room temp, about 1 hour.
2. Preheat over to 325F (160C).
3. Place cocoa in a small bowl.
4. Add boiling water, stirring til smooth.
5. Let mixture cool, about 20 minutes.
6. In another bowl, mix flour, Sugar Twin, baking soda, and lite salt.
7. Make well in center; pour in liquid butter buds, eggbeaters, vanilla andamp; cooled cocoa.
8. Beat til smooth with electric mixer.
9. Sprinkle cream of tartar over egg whites.
10. With an electric mixer, beat on high til stiff peaks form.
11. Do not overbeat .
12. Pour batter over egg whites.
13. With rubber spatula or wire whisk gently fold into egg whites til just blended.
14. Turn batter into 10 inch tube pan.
15. Bake 65 to 70 minutes on 325F (160C).
16. Invert pan over neck of bottle; let cake cool completely, about 1 1/2 hts.
17. With spatula, carefully loosen cake from pan, remove.

egg whites, water boiling, sugar substitute, salt, eggbeaters, cream of tartar, cocoa, flour, baking soda, liquid butter, vanilla

Taken from recipeland.com/recipe/v/chocolate-chiffon-cake-32820 (may not work)