Chocolate Chiffon Cake/Low-Fat

• 8 each egg whites room temperature
• 1/2 cup cocoa powder unsweetened
• 3/4 cups water boiling
• 1 3/4 cup cake flour sifted
• 1 3/4 cup sugar
• 1 1/2 teaspoon baking soda
• 1/2 teaspoon salt optional
• 1/2 cup liquid butter flavoring
• 5 each liquid egg substitute
• 2 teaspoons vanilla extract
• 1/2 teaspoon cream of tartar

1. Preheat oven to 325F (160C).
2. Place cocoa in a small bowl.
3. Add boiling water, stirring until smooth.
4. Let mixture cool.
5. In a second bowl, sift flour with sugar, soda and salt.
6. Make a well in center; pour liquid Butter Buds, Egg Beaters, vanilla and cooled cocoa.
7. With electric mixer, beat until smooth.
8. Sprinkle cream of tartar over egg whites.
9. Beat at high speed, until stiff peaks form.
10. Do not overbeat.
11. Pour batter over egg whites.
12. Gently fold into egg whites until just blended.
13. Turn batter into a 10 inch tube pan.
14. Bake 65 to 70 minutes.
15. Invert pan over neck of bottle; let cool completely, about 1 1/2 hours.
16. Per serving: Calories, 178, Fat 0.15g, Choles 0mg, Sodium 50mg.

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

Taken from recipeland.com/recipe/v/chocolate-chiffon-cake-low-fat-1759 (may not work)