Source: dLife

A rich chocolate cake made with cocoa and vanilla yet with less sugar than traditional cakes.

Servings

0.5 cup unsweetened cocoa powder
0.5 cup cold water , boiling
2 cup Flour, cake, white, enriched, unsifted
0.5 tsp baking soda
1.5 tsp low sodium baking powder
0.12 tsp salt
0.33 cup sugar
0.75 cup liquid egg substitute , at room temperature
0.75 cup sweetener (sugar substitute)
1 tsp vanilla extract
1 light unsalted stick margarine , at room temperature

1 Preheat the oven to 350 degrees F.
2 Stir the cocoa and boiling water together, and cool to room temperature.
3 Mix the flour, soda, baking powder, salt, and sugar together at a low speed for 1 minute.
4 Mix the egg substitute, sweetener, and vanilla into the cocoa mixture.
5 Mix the dry ingredients, margarine, and cocoa mixture together at a medium speed for 1 minute.
6 Grease a 9 X 13 pan with margarine and pour the mixture into it.
7 Bake for 30 minutes, remove from oven, and let cool before serving.

This cake is lower in carbs (and saturated fat) than the traditional version.