Choco Espresso Cake

Name: Choco Espresso Cake
Ingredients: 2 cups cake flour, sifted; 1 12 cups Equal sugar substitute; 2 teaspoons baking powder; 34 teaspoon salt; 12 cup corn oil; 8 large eggs, separated; 34 cup fresh milk; 1 teaspoon cream of tartar; 12 cup water; 14 cup Equal sugar substitute; 3 tablespoons coffee liqueur; 1 12 cups cream, chilled solid; 2 cups semi-sweet chocolate chips; 1 12 cups frozen non-dairy topping; 12 cup powdered sugar; 14 cup coffee liqueur; 2 12 cups cashew brittle

17 ingredients

1 steps

Ingredients

2 cups cake flour, sifted
1 12 cups Equal sugar substitute
2 teaspoons baking powder
34 teaspoon salt
12 cup corn oil
8 large eggs, separated
34 cup fresh milk
1 teaspoon cream of tartar
12 cup water
14 cup Equal sugar substitute
3 tablespoons coffee liqueur
1 12 cups cream, chilled solid
2 cups semi-sweet chocolate chips
1 12 cups frozen non-dairy topping
12 cup powdered sugar
14 cup coffee liqueur
2 12 cups cashew brittle

Directions

1

["Preheat oven to 325 degrees F. Combine flour, three-fourth cup of the sugar, baking powder, and salt.", "Make a well in the cneter and add oil, egg yolks, and milk.", "Mix until smooth and free of lumps.", "In another bowl, beat egg whites at medium speed until foamy.", "Slowly add remaining sugar.", "Switch to high speed and beat until stiff.", "Fold one cup of beaten egg whites into yolks to lighten the mixture.", "Add to whites and fold carefully until completely blended.", "Pour into ungreased, lined 10\" tube pan.""