Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      tablespoons   reduced-calorie stick margarine
     1/4  cup           unsweetened cocoa powder
     1/2  teaspoon      chocolate extract
   1      cup           all-purpose flour plus
   2      tablespoons   all-purpose flour
   2      teaspoons     baking powder
   1      teaspoon      baking soda
     1/4  teaspoon      salt
     1/4  cup           granulated sugar plus
   2      tablespoons   granulated sugar
  12      packets       OR
   4      teaspoons     bulk Sweet'n Low granulated sugar -- divided
                        -- substitute
     1/4  cup           liquid egg substitute
   2      teaspoons     vanilla extract
   1      teaspoon      grated orange peel
     1/2  cup           buttermilk
   2      large         egg whites -- room temperature
     1/4  teaspoon      cream of tartar

Preparation:

Preheat oven to 325 degrees 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 metal 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. Makes 12 servi