Chocolate Cake

Servings: 14

1/4 cup soft tub margarine spread or butter
1/4 cup packed light brown sugar
3/4 cup Zsweet®
1/4 cup egg substitute or 1 large egg
2 egg whites
1/2 cup buttermilk
3 oz bittersweet chocolate
2 tsp vanilla extract
1 tsp baking soda
2 cup all-purpose flour
1/4 tsp table salt

3/4 cup Zsweet
8 oz low fat cream cheese
4 tbspCocoa Powder

Combine Zsweet® and margarine. Beat until creamy. 
Add egg beaters (or eggs) and egg whites in 4 equal parts, beating well after each addition. 
Addmelted chocolate, beet puree, buttermilk and vanilla.
Add the flour, baking soda and salt, previously sifted together. Beat until smooth.
Coat9” pan with cooking spray.
Pour into pan & bake until pick comes out clean. Bake at 350 degree oven.

Using a spice mill, grind Zsweet until powdery, blend with cocoa powder. Add to cream cheese &
blend until smooth. Add vanilla & blend until fluffy.

Nutrition Facts:
Per serving
Calories   165.6
Total Carbs   43.4 g
Dietary Fiber   1.7 g
Sugars   7 g
Total Fat   6.6 g
Saturated Fat   2.3 g
Unsaturated Fat   4.3 g
Potassium   92.7 mg
Protein   4.2 g
Sodium   204.6 mg