Recipe - Chocolate Cake - Master Chefs

6 tablespoon Reducedcalorie stick
margarine
One fourth cup Unsweetened cocoa powder
One half teaspoon Chocolate extract
1 cup Allpurpose flour
2 tablespoon Allpurpose flour
2 teaspoon Baking powder
1 teaspoon Baking soda
One fourth teaspoon Salt
One fourth cup Granulated sugar
2 tablespoon Granulated sugar
4 teaspoon Bulk Sweet'N Low granulated
sugar substitute, divided
or 12 pk
One fourth cup Liquid egg substitute
2 teaspoon Vanilla extract
1 teaspoon Grated orange peel
One half cup Buttermilk
2 lg Egg whites, at room temp.
/4 teaspoon 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 pack Sweet'N Low (or 3 teaspoon 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
Posted to MMRecipes Digest by "Chat Cat" maintech@ne.infi.net on Mar
01, 98