Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 6 tablespoons | Reduced-calorie stick margarine |
| ¼ cup | Unsweetened cocoa powder |
| ½ teaspoon | Chocolate extract |
| 1 cup | All-purpose flour |
| 2 tablespoons | All-purpose flour |
| 2 teaspoons | Baking powder |
| 1 teaspoon | Baking soda |
| ¼ teaspoon | Salt |
| ¼ cup | Granulated sugar |
| 2 tablespoons | Granulated sugar |
| 4 teaspoons | Bulk Sweet'N Low granulated sugar substitute, divided or 12 pk |
| ¼ cup | Liquid egg substitute |
| 2 teaspoons | Vanilla extract |
| 1 teaspoon | Grated orange peel |
| ½ cup | Buttermilk |
| 2 larges | Egg whites, at room temp. |
| /4 ts cream of tartar |
1.Preheat oven to 325øF. Spray bundt pan with nonstick cooking spray; set aside. In small saucepan over medium heat, melt 2 tbs margarine; remove from heat. Stir in cocoa and chocolate extract. Set aside to cool. Into small bowl, sift together flour, baking powder, baking soda and salt. Set aside.
2. In large bowl with electric mixer at medium speed, cream remaining margarine, sugar, 9 pk Sweet'N Low (or 3 ts bulk), egg substitute, vanilla and orange peel. Beat in reserved chocolate mixture. Add flour mixture alternately with buttermilk, beginning and ending with flour and beating well after each addition.
3. In large metal bowl with electric mixer at high speed, beat egg whites, cream of tartar and remaining Sweet'N Low until stiff peaks form. Spoon into prepared pan. Bake 30 minutes or until wooden toothpick inserted in center comes out clean. Cool 10 minutes. Remove cake from pan and cool completely on rack. Makes 12 servings.
Per Serving (1/12 of cake): 112 calories, 3 g protein, 18 g carbohydrate, 4 g fat, (1 mg cholesterol, 183 mg sodium) Diabetic Exchanges: 1 starch/bread exchange, 1 fat exchange From Sweet 'N Low Formatted by R. Thompson