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    Chocolate Cake

    Source of Recipe


    List of Ingredients

    6 tablespoons Margarine -- divided
    1/4 cup Unsweetened Cocoa Powder
    1/2 teaspoon Chocolate Extract
    1 cup Flour
    2 tablespoons Flour -- (additional)
    2 teaspoons Baking Powder
    1 teaspoon Baking Soda
    1/4 teaspoon Salt
    1/4 cup Sugar
    2 tablespoons Sugar
    4 teaspoons bulk Sweet'n Low granulated sugar -- divided
    1/4 cup Liquid Egg Substitute
    2 teaspoons Vanilla
    1 teaspoon Orange Zest
    1/2 cup Buttermilk
    2 Egg Whites -- room temperature
    1/4 teaspoon Cream of Tartar


    Preheat oven to 325 degrees F. Spray a bundt pan with nonstick cooking
    spray, then set aside. In a small saucepan, over medium heat, melt 2
    tablespoons of margarine, then remove from heat. Stir in cocoa powder and
    chocolate extract with a wire whisk. Set aside to cool. In a small bowl,
    mix together flour, baking powder, baking soda and salt. Set aside. In large
    bowl, with an electric mixer at medium speed, cream remaining margarine,
    sugar, 3 tsp. Sweet'n Low, egg substitute, vanilla and orange zest. Beat
    in reserved chocolate mixture, and then the flour mixture alternately with
    the buttermilk, beginning and ending with flour and beating well after each
    addition. In large metal bowl, with electric mixer at high speed, beat egg
    whites, cream of tartar and remaining Sweet'n Low until stiff peaks form.
    Spoon into prepared pan. Bake 30 minutes or until a toothpick inserted in
    center comes out clean. Cool 10 minutes in pan on a wire rack. Remove cake
    from pan and cool completely on rack.




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