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Ingredients: 1 1/2 Cup(s) Flour; 1/4 c Brown sugar; fimly packed + 3 Tablespoon(s) Unsweetened cocoa; 4 ts Brown sugar 1 Teaspoon(s) Baking powder; 1/4 ts Salt; 2/3 Cup(s) Nonfat dry milk powder; 1 Egg; 2/3 Cup(s) Water; 1 ts Vanilla butternut extract; 1 Tablespoon(s) Vinegar; 1 1/2 ts Chocolate extract; 1/4 Cup(s) Margarine; softened 1 1/2 ts Baking soda; Directions: Preheat oven to 350. In a small bowl, sift flour, cocoa and baking powder. In another bowl, combine milk and water. Add vinegar. In a large bowl, cream margarine, sugar, salt and egg. Add extracts. Beat until smooth. Add baking soda to milk. Alternately add milk and dry ingredients to margarine mixture, beating on low speed until all ingredients are moistenend. Beat 1 minute on medium speed. Spread batter in a 9-inch round cake pan that has been well sprayed with a nonstick cooking spray. Bake 15-20 minutes, until top of cake is dry. Cool in pan 15 minutes. Loosen cake with knife and invert onto rack to finish cooling. Per serving: 6g protein, 7g fat, 23g carb., 269mg sodium, 35mg chol., 215 calories.
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Cook for 2 hours at 160 Degrees Centigrade