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Ингредиенты
- 6 Tbsp. Margarine -- divided
- 1/4 c. Unsweetened Cocoa Pwdr
- 1/2 tsp Chocolate Extract
- 1 c. Flour
- 2 Tbsp. Flour -- (additional)
- 2 tsp Baking Pwdr
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 1/4 c. Sugar
- 2 Tbsp. Sugar
- 4 tsp bulk Sweet'n Low granulated sugar - divided
- 1/4 c. Liquid Egg Substitute
- 2 tsp Vanilla
- 1 tsp Orange Zest
- 1/2 c. Buttermilk
- 2 x Egg Whites -- room temperature
- 1/4 tsp Cream of Tartar
Инструкции
- Preheat oven to 325 degrees F. Spray a bundt pan with nonstick cooking spray, then set aside. In a small saucepan, over medium heat, heat 2 Tbsp. of margarine, then remove from heat. Stir in cocoa pwdr and chocolate extract with a wire whisk. Set aside to cold. In a small bowl, mix together flour, baking pwdr, baking soda and salt. Set aside. In large bowl, with an electric mixer at medium speed, cream remaining margarine, sugar, 3 teaspoon Sweet'n Low, egg substitute, vanilla and orange zest. Beat in reserved chocolate mix, and then the flour mix alternately with the 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 till stiff peaks form. Spoon into prepared pan. Bake 30 min or possibly till a toothpick inserted in center comes out clean. Cold 10 min in pan on a wire rack. Remove cake from pan and cold completely on rack.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 551g | |
| Calories 1616 | |
| Calories from Fat 657 | 41% |
| Total Fat 74.34g | 93% |
| Saturated Fat 14.07g | 56% |
| Trans Fat 12.51g | |
| Cholesterol 6mg | 2% |
| Sodium 5396mg | 225% |
| Potassium 699mg | 20% |
| Total Carbs 203.61g | 54% |
| Dietary Fiber 8.0g | 27% |
| Sugars 83.32g | 56% |
| Protein 30.29g | 48% |
