3/4 cup Margarine at room temp
1/4 cup Sugar
1/2 cup Liquid egg substitue at room temp
Liquid sugar substitue equal To 1/3 cup sugar
2 tsp Vanilla
2 cup Cake flour
2 tsp Baking powder
1/4 cup Instant dry milk;
1/3 cup Cocoa
1 cup Water at room temp

Cream together margarine and sugar at medium speed until light and fluffy. Add egg substitue, sweetener, and vanilla to creamed mixture and beat at medium speed for 1/2 minute. Stir together flour, baking powder, dry milk, and cocoa to blend. Add 1 cup water to creamed mixture along with flour mixture and mix at medium speed only until smooth. Spread evenly in a 9 inch square pan that has been greased with margarine.
Bake at 350 degree F. for 30-35 minutes or until a cake tester
comes out clean and the cake pulls away from the sides of the pan.
Cool to room temperature and cut 4 x 4 to yield 16 equal servings.

CAL: 157 CHO: 16gm; PRO: 3gm; FAT: 9gm LOW-SODIUM DIETS:
Use salt-free margarine and low-sodium baking powder.

Food Exchange per serving: 1 bread exchanges + 2 fat exchanges.