Source: dLife

A delicious chocolate cake made with vanilla and cocoa.

Servings

0.75 cup Margarine, hard , at room temperature (trans free)
0.25 cup sugar
4 oz liquid egg substitute , at room temperature (1/2 cup)
0.33 cup unsweetened cocoa powder
0.33 cup SPLENDA® No Calorie Sweetener, granulated
2 tsp vanilla extract
2 cup white cake flour
2 tsp low sodium baking powder
0.25 cup Milk, nonfat/skim, dry
1 cup cold water , at room temperature

1 Grease a 9-inch square pan. Preheat oven to 350 degrees F.
2 Cream the margarine and sugar together at medium speed until fluffy.
3 Beat in the egg substitute, Splenda and vanilla at a medium speed for 30 seconds.
4 In a separate bowl mix the flour, baking powder, dry milk, and cocoa together.
5 Add the dry mixture and 1 cup of water to the creamed mixture and mix at medium speed until smooth.
6 Spread this mixture into the greased pan.
7 Bake for 30 to 35 minutes, remove from heat, and let cool to room temperature.