INGREDIENTS

INSTRUCTIONS

138 9/10 g  
Preheat oven to 350 degrees. Grease with vegetable spray and flour two
9-inch cake pans or one 13-by-9-by-2-inch sheet-cake pan.  Sift flour,
baking soda and cocoa together onto waxed paper. Set  aside.  In the
large bowl of an electric mixer, beat the margarine until  creamy. Add
both sugars and beat until blended. Add egg substitute  and beat 8
minutes until light and fluffy. Beat in vanilla.  At low speed, mix in
dry ingredients alternately with buttermilk,  starting and finishing
with buttermilk.  With a wooden spoon, slowly stir in the hot coffee,
making sure to  blend well after each addition.  Pour batter into
prepared layer pans or sheet-cake pan. Bake 35 to 40  minutes. Cool on
wire racks for 10 minutes. Remove cakes from pans and  place on racks
to cool thoroughly. Fill and frost with Seven-Minute  Frosting.  Per
Serving: calories 249 carbohydrates 40.8gm cholesterol 6mg total  fat
8.2gm sat 1.6gm poly 1.8gm mono 4.5gm protein 3.5gm sodiium  Source:
Family Circle Back to Good Health Posted to MC-Recipe Digest  by Brenda
H. Alcorn Date: Friday, February 13, 1998 9:07 PM on Feb  13, 1998

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Nutrition (calculated from recipe ingredients)
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Calories: 278
Calories From Fat: 89
Total Fat: 10.1g
Cholesterol: 45.2mg
Sodium: 219.3mg
Potassium: 92.2mg
Carbohydrates: 42.9g
Fiber: <1g
Sugar: 26.7g
Protein: 4.6g