Ginger-Spiced Chocolate Cake

Tips: You can substitute whole wheat pastry flour or white whole wheat flour for up to half of the total cake flour or all-purpose flour used.

To make 1-1/4 cups sour fat-free milk: Place 4 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough fat-free milk to measure 1-1/4 cups total liquid; stir. Let stand for 5 minutes before using.

If using a sugar substitute, choose Splenda(R) Sugar Blend for Baking. Follow package directions to use product amount equivalent to 1 cup sugar. Nutrition Facts Per Serving with Substitute: Same as below, except 192 cal, 25 g carb. Exchanges: 1 1/2 other carb. Carb choices: 1 1/2

Variation: Miniature Ginger-Spiced Chocolate Cakes: Preheat oven to 350 degrees F. Grease and lightly flour eight 3-3/4-inch diameter miniature fluted tube pans. Prepare batter as above through Step 2. Spoon evenly into prepared pans, using about 1/2 cup batter per pan. Bake for 16 to 20 minutes or until a toothpick inserted in centers of cakes comes out clean. Cool in pans on wire racks for 10 minutes. Invert onto wire racks and cool completely. Sprinkle with powdered sugar before serving. If you do not have two pans, cover and chill 1 cup of the batter while baking first six cakes; bake the remaining two cakes. Makes 8 cakes (2 servings per cake).