4 egg whites
2 1/2 cups water
four 1/2 cups soft-serve breakfast cereal
3 tablespoons organic egg substitute
2 1/2 cups milk
2 eggs
2 teaspoons vanilla extract
1/2 teaspoon cocoa powder
1 1/2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
Preheat oven to 375 degrees F (190 degrees C). Grease an 8x8 inch baking dish.
In a medium bowl, beat egg whites until light and fluffy. Gradually stir in water and beat, then gradually stir in cereal - egg substitute, milk, eggs, and vanilla. Spread evenly into bottom of prepared pan.
Bake in preheated oven for 30 minutes, or until a toothpick inserted into center of the cake comes out clean. Let cool in pan 10 minutes before cutting into squares.
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