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Chocolate Angel Food Cake Recipe...May 17, 2004

Cajun Cooking Recipes Newsletter
Hi y'all

We are back! Finally, we have everything up and running again! Sorry for the delay, Georgette has been going quackers! :o)

We still have a few things that need working on. One of the main things is the message board. We have had people coming in and posting a lot of messages that do not belong there. I apologize for that, and I am working hard on getting it cleaned out. Please note that I am not the one posting the off topic messages!
Today's Recipe:

Chocolate Angel Food Cake-Atkins diet friendly

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 or peanut butter frosting if desired.

Approx 26 carbs, 4 fiber in entire cake without frosting.
other Atkins Diet recipes:
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