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Low Fat Chocolate Cake

1 1/2 c HODGSON MILL WHOLE WHEAT GRAHAM FLOUR
1/2 c HODGSON MILL ORGANIC OAT BRAN FLOUR
1 c Splenda Sugar Free Substitute
1/2 c carob powder (you can use cocoa powder, but cocoa
      powder does have a stimulant in it)

Buttermilk Mixture
2 tsp baking soda
1 1/4 c buttermilk
1 egg white
2 tsp vanilla extract

Preheat oven to 325 degrees F. Spray a 9x13 inch cake pan with non-stick spray. In a bowl, combine flours, Splenda and carob powder. Mix well.

Combine the buttermilk mixture with the dry ingredients and mix until smooth. Pour into greased pan and bake for 30 minutes. Place on a cooling rack and allow to cool.

Makes 8 servings. Each serving: 134 calories; 6 g. dietary fiber; 55 g. carbohydrates; 5 g. protein; 1 g. fat; 0 g. saturated fat; 2 mg. cholesterol; 394 mg. sodium.

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