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Cake - Chocolate Bundt Cake #2, (scratch)

Source of Recipe

from practical recipes


Recipe Introduction

This does not give the diabetic breakdown, but it is less calories than the first chocolate bundt cake.

List of Ingredients

Chocolate Cake

2 tablespoons + 4 tablespoons of a light margarine,
...separated
1/4 cup unsweetened cocoa powder
1/2 teaspoon chocolate extract
1 cup + 2 tablespoons flour, separated
2 level teaspoons baking powder
1 level teaspoon baking soda
1/4 teaspoon salt
1/4 cup + 2 tablespoons + 3 teaspoons + 1 teaspoon
...sugar substitute, (the 1 tsp. separated from rest)
1/4 cup liquid egg substitute
2 teaspoons vanilla flavoring
1 teaspoon orange peel/zest
1/2 cup buttermilk
2 room temperature egg whites
1/4 teaspoon cream of tartar


Recipe

Preheat oven to 325 degrees F.
Spray a bundt pan with nonstick cooking spray and set aside.
In a small saucepan, over medium heat, melt the 2 tablespoons
of margarine, then remove from heat.
Stir in cocoa and chocolate extract with a wire whisk. Set aside
to let cool.
In a small bowl, stir together flour, baking powder, baking soda
and salt and set aside.
In large bowl, using an electric mixer at medium speed, cream
the 4 tablespoons of margarine, the 1/4 cup, 2 tablespoons + 3
teaspoons of the sugar substitute, egg substitute, vanilla and
orange zest together.
Add the chocolate mixture, and then the flour mixture, alternately
with the buttermilk, beginning and ending with the flour and
beating well after each addition.
In large metal bowl, with electric mixer at high speed, beat egg
whites, cream of tartar and the 1 teaspoon sugar substitute until
stiff peaks form. Carefully fold into cake batter.
Spoon into the pan and bake for 30 minutes, or until a tester
comes out clean.
Let cool for 10 minutes in the pan on a wire rack.
Remove cake from pan and cool completely on rack.

135.8 Calories, 6.3 Fat, 3.2 Protein, 17.3 Carb., 0 Chol., 306 Sodium