Christine Walsh-XBGF46B Egg whites 3/4 cup Boiling water
1 2/3 cup Sugar Twin
1/2 teaspoon Lite salt(optional)
1 1/4 cup Eggbeaters
1/2 teaspoon Cream of tartar
1/2 cup Unsweetened cocoa
1 3/4 cup Flour
1 1/2 teaspoon Baking soda
1/2 cup Liquid BUTTER BUDS
2 tablespoon 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 hts. 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