Serves: 12
Total Calories: 181
Sift together the flour, cocoa, baking powder and salt and set aside.
Beat the margarine and sugar until the mixture is light and fluffy. Beat in the vanilla extract. Gradually add the egg substitute. Add half the dry ingredients and then half the milk, following with the rest of the dry ingredients and the remaining milk, beating well after each addition.
Grease two 8-inch round cake pans with non-stick spray and then flour each lightly. Pour half the batter into each pan. Bake at 350 degrees for 30 minutes or until a toothpick can be removed free of batter. Cool in the pans for 10 minutes and then turn out onto a wire rack for finish. Frost when completely cool.
This Chocolate Cake recipe is from the The Happy Heart Cookbook Cookbook. Download this Cookbook today.
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