(recipe courtsey of Nutrifit – www.nutrifitonline)


1 tsp. Baking Soda

1/3 Cup mini Chocolate Chips

½ Cup trans-fat free, lite stick Margarine

¼ Cup fat free Egg Substitute

1 tsp. ground Cinnamon

½ tsp. ground Cloves

1 Cup reduced fat Buttermilk

1 Cup Sugar

2 Cups unbleached all purpose Flour

Vegetable Cooking Spray



1.   Preheat the oven to 375° F. Lightly spray a 9 x 13″ sheet pan.

2.   Combine the flour, margarine, and sugar in a bowl. Rub the mixture together with your hands, or cut in the margarine with a pastry blender, until the mixture is crumb-like. Add the baking soda, cinnamon, and cloves and mix gently.

3.   Add the chocolate chips, egg substitute, and buttermilk. Gently stir the cake batter with a fork to incorporate the liquid. Do not overmix.

4.   Pour the batter evenly into the prepared pan. Bake until the cake springs back gently to touch, about 20 minutes.