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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Chocolate Cake

Source: dLife

A delicious chocolate cake made with vanilla and cocoa.

Nutrition Facts

Makes 16 servings
Amount Per Serving

Calories	143.0

Total Carbs	15.3 g

Dietary Fiber	0.8 g

Sugars	3.1 g

Total Fat	8.5 g

Saturated Fat	1.6 g

Unsaturated Fat	0.1 g

Potassium	124.6 mg

Protein	1.9 g

Sodium	85.9 mg

Dietary Exchanges 8.5 Fat, 0.0 Milk, 0.2 Other Carbs, 0.6 Starch, 0.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

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