Sour Cream Chocolate Cake

Description
Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * Original recipe
 * Makes 16 squares

Ingredients

 * baking spray with flour
 * 1 cup (140 g) unbleached all-purpose flour
 * ½ cup (70 g) one-to-sugar substitute
 * ¼ cup (35 g) non-fat dry milk powder
 * ½ teaspoon (2.5 ml) baking soda
 * ¼ teaspoon (1.25 ml) salt
 * 2 tablespoons (25 g) margarine
 * 1½ ounces (45 g) unsweetened baking chocolate
 * ½ cup (120 ml) low-fat sour cream
 * 2 tablespoons (60 ml) liquid egg substitute
 * ½ teaspoon (2.5 ml) vanilla extract
 * 2 tablespoons (30 ml) strong coffee

Directions

 * 1) Preheat oven to 350°F / 180°C / gas mark 4.
 * 2) Coat an 8-inch (20 cm) square baking pan with the baking spray.
 * 3) Sift the flour into a bowl.
 * 4) Stir in the sugar substitute, dry milk, baking soda and salt.
 * 5) Melt the margarine and chocolate in the microwave or in the top of a double boiler.
 * 6) Beat in the sour cream, egg substitute, vanilla, and coffee.
 * 7) Stir the chocolate mixture into the dry ingredients.
 * 8) Blend well.
 * 9) Spread into the prepared pan and bake for about 20 minutes until toothpick inserted in the middle of the cake comes out clean.
 * 10) Cool in pan and cut into 16 squares.

Nutritional information
Per serving:
 * 77 calories (35% calories from fat) | 2 g protein | 4 g total fat (1.5 g saturated fat) | 12 g carbohydrates | 1 g dietary fiber | 3 mg cholesterol | 110 mg sodium
 * Diabetic exchanges: 1 carbohydrate (bread/starch | ½ fat