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1.Preheat oven to 325F. 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 pk SweetN Low (or 3 ts 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 SweetN 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 MM-Recipes Digest by "Chat Cat"
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|Serving Size: 1 Serving (35g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 3 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0.4mg||0 %|
|Sodium 325.3mg||11 %|
|Potassium 46.7mg||1 %|
|Total Carbohydrate 14.8g||4 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 14.1g|
|Protein 1.7g||2 %|
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Calories per serving: 69
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