Emprimir
Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 6 Tbsp. Reduced-calorie stick margarine
- 1/4 c. Unsweetened cocoa pwdr
- 1/2 tsp Chocolate extract
- 1 c. All-purpose flour
- 2 Tbsp. All-purpose flour
- 2 tsp Baking pwdr
- 1 tsp Baking soda
- 1/4 tsp Salt
- 1/4 c. Granulated sugar
- 2 Tbsp. Granulated sugar
- 4 tsp Bulk Sweet'N Low granulated sugar substitute, divided or possibly 12 pk
- 1/4 c. Liquid egg substitute
- 2 tsp Vanilla extract
- 1 tsp Grated orange peel
- 1/2 c. Buttermilk
- 2 lrg Egg whites, at room temp. /4 ts cream of tartar
Direcciones
- 1.Preheat oven to 325 F. Spray bundt pan with nonstick cooking spray; set aside. In small saucepan over medium heat, heat 2 tbs margarine; remove from heat. Stir in cocoa and chocolate extract. Set aside to cold. Into small bowl, sift together flour, baking pwdr, baking soda and salt. Set aside.
- 2. In large bowl with electric mixer at medium speed, cream remaining margarine, sugar, 9 pk Sweet'N Low (or possibly 3 ts bulk), egg substitute, vanilla and orange peel. Beat in reserved chocolate mix. Add in flour mix alternately with buttermilk, beginning and ending with flour and beating well after each addition.
- 3. In large metal bowl with electric mixer at high speed, beat egg whites, cream of tartar and remaining Sweet'N Low till stiff peaks form. Spoon into prepared pan. Bake 30 min or possibly till wooden toothpick inserted in center comes out clean. Cold 10 min. Remove cake from pan and cold completely on rack.
- Makes 12 servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 51g | |
| Recipe makes 12 servings | |
| Calories 137 | |
| Calories from Fat 55 | 40% |
| Total Fat 6.2g | 8% |
| Saturated Fat 1.17g | 5% |
| Trans Fat 1.04g | |
| Cholesterol 0mg | 0% |
| Sodium 459mg | 19% |
| Potassium 57mg | 2% |
| Total Carbs 16.97g | 5% |
| Dietary Fiber 0.7g | 2% |
| Sugars 6.98g | 5% |
| Protein 3.12g | 5% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
