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[CLICK HERE TO VIEW PRINTING INSTRUCTIONS]
Chocolate Angel Food Cake
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Ingredients:
- 8 eggs, separated
- 10 packets Splenda
- 1/4 teaspoon cream of tartar
- 1/8 teaspoon cream of tartar
- 1 pkg. Swiss Miss Sugar Free hot cocoa
- 1 Tablespoon unsweetened cocoa
- 2 Tablespoons Chocolate Designer Whey Protein
- 1/4 cup Soy Flour
Preheat oven to 350°F.
Beat egg whites with cream of tartar. Add 3 packets Splenda and beat until
stiff but not dry.
In a separate bowl, mix the yolks with remainder of Splenda and 1/2 package of
hot cocoa mix. Add 1/2 Tbsp cocoa and mix well.
Take a spoonful of white mixture and blend into yolk mixture. Pour the yolk
mixture over the whites and sift the remaining Swiss Miss mix, cocoa powder,
Chocolate Designer Whey Protein and soy flour over this. Fold
all of this together, gently and spoon into a small Bundt pan or loaf
pan that has been sprayed with nonstick spray.
Bake at 350°F for 20 minutes or until firm.
Do not over bake. Frost with chocolate frosting or
peanut butter frosting if desired.
Approx 26 net grams of carbohydrate in entire cake without frosting.
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