Directions: Spray a 9-in tube or Bundt pan. In a large mixer bowl, soften yeast in warm water. Add egg substitute, milk, oil and Sweet*10. Beat 2 minutes at h igh speed. Add cocoa, dry ingredients, vanilla and food coloring. Blend at low speed; beat 3 minutes at medium speed. Pour batter into greased 23 cm Bundt pa n or tube pan. Cover with foil; let rise in warm place for 45 minutes. Bake at 180ºC or 30 to 35 minutes until a wooden pick inserted in center of cake comes out clean. Invert immediately onto wire rack. Cool.
0.083333333333333th of cake has 145 calories.
Exchange values half skim milk; -20ºC ruit, -20ºC at Created by Pillsbury Kitchens Exchange From files of A.Broaddus 6-29-93