Diabetic Chocolate Cake

    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

       1. 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.

       2. 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.

       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.

    Serving size: 1/12 recipe
    Yield: 12
    Exchanges: 1 Starch, 1 Fat
    Nutrition: 112 Calories, 3 g Protein, 18 g Carbo, 4 g Fat