Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1            package  active dry yeast
     1/2           cup  warm water
  2                     eggs -- or egg substitute,
     1/2           cup  skim milk
     1/3           cup  vegetable oil
  3        tablespoons  sweet*10 liquid
     1/2           cup  cocoa
  2               cups  flour -- pillsbury's all
                        -- purp.
  1         tablespoon  baking powder
  1           teaspoon  soda
     1/2      teaspoon  salt
  1           teaspoon  vanilla
  1           teaspoon  red food coloring

Preparation:

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 high speed. Add cocoa, dry ingredients, vanilla and food coloring. Blend at low speed; beat 3 minutes at medium speed. Pour batter into greased 9-inch Bundt pan or tube pan. Cover with foil; let rise in warm place for 45 minutes. Bake at 350 degrees for 30 to 35 minutes until a wooden pick inserted in center of cake comes out clean. Invert immediately onto wire rack. Cool.

Nutritional Information:

155 Calories (kcal); 8g Total Fat; (42% calories from fat); 4g Protein; 19g Carbohydrate; 31mg Cholesterol; 227mg Sodium