| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes, Fat-free |
10 |
servings |
INGREDIENTS
| 8 |
|
Egg whites |
| 1/2 |
ts |
Cream of tartar |
| 1 |
ts |
Vanilla |
| 1 1/4 |
c |
Sugar; divided |
| 1/3 |
c |
Unsweetened cocoa |
| 1/4 |
c |
Cake flour |
| 1/4 |
ts |
Salt |
| 1 |
c |
Powdered sugar |
| 2 |
tb |
Unsweetened cocoa |
| 1/2 |
ts |
Vanilla |
| 2 |
tb |
Skim milk |
INSTRUCTIONS
CHOCOLATE GLAZE
Beat egg whites and cream of tartar until foamy in large bowl; beat
to soft peaks. Beat in vanilla; beat just to stiff peaks, gradually
beating in 1/4 cup sugar (do not overbeat). Sprinkle 1/2 cup sugar
over egg whites and fold in. Combine remaining 1/2 cup sugar, cocoa,
flour, and salt; sift half the flour mixture over egg whites and fold
in. Repeat with remaining flour mixture.
Spread mixture in ungreased 12 cup tube pan. Bake at 350 until cake is
golden and cracks are dry, 25 to 30 minutes. Invert pan on funnel and
cool completely. Loosen side of cake from pan with a metal spatula
and invert onto serving plate. Drizzle with Chocolate Glaze.
Chocolate Glaze:
Combine powdered sugar and cocoa in small bowl; stir in vanilla and
enough milk to make glaze consistency.
Per serving = 178 calories, 0 gm fat, 0 mg cholesterol, 100 mg
sodium, 41 gm carbohydrate, 1 gm fiber, 3 gm protein
Posted to EAT-LF Digest by "carolreu@interl.net"
<carolreu@interl.net> on Nov 20, 1999, converted by MM_Buster v2.0l.
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