6 tablespoons reduced-calorie stick margarine
2 large egg whites, at room temperature
1/2 cup buttermilk
1 teaspoon grated orange peel
2 teaspoons vanilla extract
1/4 cup liquid egg substitute
12 packets or 4 teaspoons bulk Sweet ‘N Low® zero calorie sweetener, divided
1/4 cup plus 2 tablespoons granulated sugar
1/4 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon chocolate extract
1/4 cup unsweetened cocoa powder
1/4 teaspoon cream of tartar



Preheat oven to 325°F. Spray bundt pan with nonstick cooking spray; set aside. In small saucepan over medium heat, melt 2 Tablespoons margarine; remove from heat. Stir in cocoa and chocolate extract. Set aside to cool. Into small bowl, sift together flour, baking powder, baking soda and salt; set aside.

In large bowl with electric mixer at medium speed, cream remaining margarine, sugar, 9 packets Sweet ‘N Low (or 3 teaspoons bulk), egg substitute, vanilla and orange peel. Beat in reserved chocolate mixture. Add flour mixture alternately with buttermilk, beginning and ending with flour and beating well after each addition.

In large bowl with electric mixer at high speed, beat egg whites, cream of tartar and remaining Sweet’ N Low until stiff peaks form. Spoon into prepared pan. Bake 30 minutes or until wooden toothpick inserted in center comes out clean. Cool 10 minutes. Remove cake from pan and cool completely on rack.