Chocolate Cake for Diabetics (not sugar free)

6 tablespoons reduced-calorie stick margarine
1/4 cup unsweetened cocoa powder
1/2 teaspoon chocolate extract
1 cup plus 2 tablespoons all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup plus 2 tablespoons granulated sugar
12 packets or 4 teaspoons bulk Sweet'n Low granulated sugar substitute,
divided
1/4 cup liquid egg substitute
2 teaspoons vanilla extract
1 teaspoon grated orange peel
1/2 cup buttermilk
2 large egg whites, at room temperature
1/4 teaspoon cream of tartar

Preheat oven to 325 degrees F. Spray bundt pan with nonstick cooking
spray; set aside. In small saucepan over medium heat, melt 2 tablespoons
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. In large bowl with electric mixer at medium
speed, cream remaining margarine, sugar, 9 packets Sweet'n Low (or 3
teaspoons 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. 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.

Nutrition: 1/12 recipe 12 1 Starch, 1 Fat 112 Calories, 3 g Protein, 18 g
Carbo, 4 g Fat
-- Old Magic 1


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