Ingredients

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

Cooking Instructions

Preheat oven to 325 degrees F. Spray bundt pan with nonstick cooking spray; set aside. In small saucepan over medium heat, melt 2 Tbls. 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 tsp. 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.
 
 
And the Word became flesh, and dwelt among us, and we saw His glory, glory as of the only begotten from the Father, full of grace and truth. (John 1:14)