Chocolate Angel Food Cake
- 8 eggs, separated
- 6-10 pkts Splenda®
- 1/4 tsp cream of tartar
- 1/8 teaspoon cream of tartar
- 1 pkg. Swiss Miss® Fat Free w/Splenda® hot
cocoa
- 1 Tbsp unsweetened cocoa
- 1 Tbsp Chocolate flavor Protein Powder
(Designer Protein, Protein 95, ProFormix, Soy Pro,
etc.)
- 1/4 cup soy flour
Preheat oven to 350°F.
Beat egg whites with cream of tartar. Add 3 pkts
Splenda and beat until stiff
but not dry. In a separate bowl, mix the yolks with
remainder of Splenda (amount
variation is to allow for your sweetness level
preference) 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
protein powder 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 Pam. Bake
at 350° for 20 minutes
or until firm. Do not over bake. Frost with chocolate
frosting if desired.
Approx 26 carbs, 4 fiber in entire cake without
frosting.
Ingredients for Frosting:
- 1 pkg Jello® Sugar Free chocolate pudding
1. 8 oz. container mascarpone or cream cheese
- 1 cup heavy cream
- 3 pkts Splenda®
Half 'n Half (to thin to make spreadable if
needed)
Whip mascarpone or cream cheese in food processor or
with electric mixer until smooth. Add cream and mix
again briefly. Add pudding mix and Splenda®
and mix well. Add Half 'n Half in 1/2 teaspoon
amounts as needed
Preheat oven to 350°F.
Beat egg whites with cream of tartar. Add 3 pkts
Splenda and beat until stiff
but not dry. In a separate bowl, mix the yolks with
remainder of Splenda (amount
variation is to allow for your sweetness level
preference) 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
protein powder 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 Pam. Bake
at 350° for 20 minutes
or until firm. Do not over bake. Frost with chocolate
frosting if desired.
Approx 26 carbs, 4 fiber in entire cake without
frosting.