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Sour Cream Chocolate Cake

Ingredients:
baking spray with flour
1 cup unbleached all-purpose flour
1/2 cup one-to-sugar substitute
1/4 cup nonfat dry milk powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons margarine
1 1/2 ounces unsweetened baking chocolate
1/2 cup low-fat sour cream
2 tablespoons liquid egg substitute
1/2 teaspoon vanilla extract
2 tablespoons strong coffee

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Directions:
1. Preheat oven to 350°F. Coat an 8-inch square baking pan with the baking spray.

2. Sift the flour into a bowl. Stir in the sugar substitute, dry milk, baking soda and salt.

3. Melt the margarine and chocolate in the microwave or in the top of a double boiler. Beat in the sour cream, egg substitute, vanilla, and coffee. Stir the chocolate mixture into the dry ingredients. Blend well.

4. Spread into the prepared pan and bake for about 20 minutes until toothpick inserted in the middle of the cake comes out clean. Cool in pan and cut into 16 squares.

Per serving: 77 calories (35% calories from fat), 2 g protein, 4 g total fat (1.5 g saturated fat), 12 g carbohydrates, 1 g dietary fiber, 3 mg cholesterol, 110 mg sodium.

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