Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 tb Reduced-calorie stick
-margarine
1/4 c Unsweetened cocoa powder
1/2 ts Chocolate extract
1 c All-purpose flour
2 tb All-purpose flour
2 ts Baking powder
1 ts Baking soda
1/4 ts Salt
1/4 c Granulated sugar
2 tb Granulated sugar
4 ts Bulk Sweet'N Low granulated
-sugar substitute, divided
-or 12 pk
1/4 c Liquid egg substitute
2 ts Vanilla extract
1 ts Grated orange peel
1/2 c Buttermilk
2 lg 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

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