Serves: 16
Total Calories: 147

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup stick margarine, softened
1 1/2 cups granulated sugar
3/4 cup egg substitute
1/2 cup evaporated whole milk
1/4 cup unsweetened cocoa powder
1 tablespoon powdered sugar

1. Preheat the oven to 350°F. Spray a 12-cup bundt cake pan with nonstick cooking spray.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

3. In another medium bowl, with an electric mixer at medium speed, beat the margarine until creamy, 2 minutes. Gradually blend in the granulated sugar, 1/2 cup at a time. Add the egg substitute and milk, blending until smooth. Add the flour mixture to the margarine mixture in thirds, and blend until smooth, 2 minutes.

4. Put 1 cup of the batter in a small bowl and stir the cocoa into it until evenly colored set aside. Pour half of the remaining yellow batter in the prepared bundt pan. Spoon the chocolate mixture onto this layer without smoothing it out. Gently spread the rest of the yellow batter on top. To marble, take a knife and cut through the entire batter, swerving the knife back and forth.

5. Bake until golden brown and a toothpick inserted into the center of the cake comes out clean, 30-35 minutes. Cool for 10 minutes, then unmold by sliding a thin knife around the cake, pressing against the pan. Invert onto a cake plate. Cool completely, then sprinkle with powdered sugar.

EXCHANGES
2 Carbohydrate
1 Fat

NUTRITION FACTS
Calories 199
Calories from Fat 60
Total Fat 7g
Saturated Fat 1g
Cholesterol 2mg
Sodium 217mg
Carbohydrate 32g
Dietary Fiber 1g
Sugars 20g
Protein 4g

Nutritional Facts:

Serves: 16
Total Calories: 147
Calories from Fat: 21

More Recipes from the Forbidden Foods Diabetic Cooking Cookbook:
Birthday Cake
Carrot Cake
Cheesecake
Chunky Apple Cake
Martin's Marble Pound Cake
Orange Chiffon Cake
Pineapple Upside-Down Cake
Pound Cake
Seven-Minute Frosting
Sponge Cake
Strawberry Shortcake