Perfect Chocolate Cake Recipe
How can anyone not agree with me that this Perfect Chocolate Cake is simply delicious? This Perfect Chocolate Cake when served as Dessert is sure to please your family members. It is the one dish that anybody on Diabetic diet can have. You don't need to be an expert to make out how mouth-watering and flavorful this dish really is.
Ingredients
8 oz. fructose-sweetened chocolate cake mix
1/2 cup water
6 egg whites, room temperature
Directions
Line bottom of a 9 in. (23 cm) cake pan with waxed paper, (Do not grease bottom or sides of pan.
Do not use a smaller cake pan; this cake will fill a 9 in. (23 cm) pan.) Combine cake mix and water in a mixing bowl.
Beat on low just until mixed.
Then beat on high for 2 minutes.
Add egg whites, and beat on high for 5 to 7 minutes.
Transfer cake batter to pan.
Bake at 350°F (175°C) for 35 to 40 minutes or until pick inserted in middle comes out clean.
Do not underbake.
Allow cake to cool in pan for 10 minutes.
Carefully slip a knife around the outside edge of the cake, invert to a cooling rack, and remove waxed paper.
Invert to right-side-up position.
Cool completely.
Do not use a smaller cake pan; this cake will fill a 9 in. (23 cm) pan.) Combine cake mix and water in a mixing bowl.
Beat on low just until mixed.
Then beat on high for 2 minutes.
Add egg whites, and beat on high for 5 to 7 minutes.
Transfer cake batter to pan.
Bake at 350°F (175°C) for 35 to 40 minutes or until pick inserted in middle comes out clean.
Do not underbake.
Allow cake to cool in pan for 10 minutes.
Carefully slip a knife around the outside edge of the cake, invert to a cooling rack, and remove waxed paper.
Invert to right-side-up position.
Cool completely.
