Desserts

Chocolate Buttermilk Cake with Raspberry Sauce

1 cup cake flour*
¼ cup European-style unsweetened cocoa powder
½ cup sugar, divided
6 packets (or 2 teaspoons bulk) Sweet 'N Low® granulated sugar substitute
2 teaspoons baking soda
1/8 teaspoon salt
¾ cup buttermilk
2 tablespoons liquefied Butter Buds® Mix
2 tablespoons corn oil
1 teaspoon vanilla extract
6 large egg whites, at room temperature
¼ teaspoon cream of tartar
Raspberry sauce, if desired

Preheat oven to 325 F. Spray 10-inch round cake pan with nonstick cooking spray and line bottom with a circle of wax paper. In large bowl, combine flour, cocoa powder, ¼ cup sugar, Sweet 'N Low, baking soda and salt. With an electric mixer at low speed, add buttermilk, Butter Buds, oil and vanilla. Mix until smooth.
In large metal bowl, beat egg whites, remaining ¼ cup sugar and cream of tartar with an electric mixer at high speed until stiff, but not dry.
Gently fold chocolate batter into egg white mixture. Pour batter into prepared pan and bake 25 minutes or until center springs back when touched lightly. Cool on wire rack 20 minutes. Invert onto wire rack and remove pan and wax paper to cool completely. Serve cake with fresh fruit or Raspberry Sauce if desired.

Makes 10 1-inch slices.

Nutrients Per Serving (1 slice):

Calories: 130 Protein: 4 g Carbohydrate: 21 g Fat: 3 g Sodium: 350 mg Cholesterol: 0 mg.

Diabetic Exchanges:

1 ½ Starch, ½ Fat

*Cake flour is made from a softer wheat than all-purpose flour. Using it in reduced-fat baked goods creates lighter results.