Chocolate cake (sweet 'n low)

12 Servings

Ingredients

QuantityIngredient
6tablespoonsReduced-calorie stick margarine
¼cupUnsweetened cocoa powder
½teaspoonChocolate extract
1cupAll-purpose flour
2tablespoonsAll-purpose flour
2teaspoonsBaking powder
1teaspoonBaking soda
¼teaspoonSalt
¼cupGranulated sugar
2tablespoonsGranulated sugar
4teaspoonsBulk Sweet'N Low granulated sugar substitute, divided or 12 pk
¼cupLiquid egg substitute
2teaspoonsVanilla extract
1teaspoonGrated orange peel
½cupButtermilk
2largesEgg whites, at room temp.
/4 ts cream of tartar

Directions

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