Chocolate Cake |
| Name: |
connie johnson |
| Base: |
fort lewis |
| Recipe: |
7 egg whites
1/8 teaspoon cream of tartar
3/4 cup Splenda
3egg yolks
1 teaspoon vanilla extract
1 cup sifted cake flour
3 tablespoons butter, melted and cooled to lukewarm
1 1/2 ounces semisweet chocolate
2 tablespoons vegetable shortening
preheat oven 350 degrees F.
In large mixing bowl , beat egg whites and cream of tartar until foamy, then beat in Splenda slowly 1 teaspoon at a time, until the meringue forms stiff, but not dry peaks. Fold in one-third of the meringue. Fold in remaining meringue until no streaks of white remain. Sprinkle the cake flour over the top of the mixture and fold in. very gently fold in the melted butter but do not overfold. spoon the batter into a 10" tube pan, spreading evenly. bake for 40-45 minutes or until a tooth pick in the center comes out clean.
Invert the cake onto a large funnel or bottle. Let cake cool upside down completely. About 90 minutes. run a knife around the inner and outer edges of the cake, put on rack and cool completely with the crusty portion up.
Melt the chocolate together with the vegetable shorening in the of a double boiler over hot, but not boiling water, stirring occasionally, antil smooth. Cool slightly. Spoon the melted chocolate over cake top of cake letting it run down the sides.
serves 10
Splenda doesn't raise your blood sugars like sugar
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