Low carb cake

Low Carb Chocolate Angel Food Cake
By 89240 on December 07, 2003

1 Reviews
Prep Time: 15 minsTotal Time: 35 minsServes: 8, Yield: 1 cake
About This Recipe
"I have not made this recipe."
Ingredients
8 eggs, separated
6 (1 g) packets Splenda sugar substitute ( up to 10 packets)
1/4 teaspoon cream of tartar
1 (8 ounce) envelopes sugar-free hot cocoa mix
1 tablespoon cocoa powder
1 tablespoon chocolate protein powder
1/4 cup soy flour
Directions
Preheat oven to 350°F.
Beat egg whites with cream of tartar until soft peaks form.
Add 3 packets of splenda and beat until stiff but not dry.
In a separate bowl, whisk together yolks and remainder of Splenda (adjust to desired sweetness) and 1/2 package of the hot cocoa mix.
Add 1/2 Tbsp cocoa and mix well.
Blend a spoonfool of the white mixture into the yolk mixture.
Pour the yolk mixture over the whites and sift the remaining cocoa mix, cocoa powder, protein powder and soy flour over this.
Fold all of this together lightly.
spoon into a small bundt pan or loaf pan that has been sprayed with Pam.
Bake at 350° for 20 minutes or until firm, careful not to overbake.
Page 2 of 2Low Carb Chocolate Angel Food Cake (cont.)
Nutrition Facts
Serving Size: 1 (82 g)
Servings Per Recipe: 8
Amount Per Serving% Daily ValueCalories 191.2 Calories from Fat 5830%Amount Per Serving% Daily ValueTotal Fat 6.4g9%Saturated Fat 2.1g10%Cholesterol 214.3mg71%Sugars 16.3 gSodium 255.6mg10%Total Carbohydrate 18.7g6%Dietary Fiber 0.5g2%Sugars 16.3 g65%Protein 14.5g29%