Ingredients:

·         

·        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.