Not suitable for diabetic, carbohydrate information missing.
Preheat oven to 350F. Measure ingredients into mixing bowl in the order given, beat until smooth. Pour into 9x9 inch pan that has been sprayed with no-stick cooking spray or use wax paper to line the pan.
Bake about 25-30 minutes or until an inserted wooden pick comes out clean. Serve warm or cool. If cool, sift icing/confectioner's sugar over cake. Cut 16 servings. (My note: also good with whipped topping.)
1 serving 110 calories, 0 mg cholesterol, 169 mg sodium, 3 g fat
Your CHOCOLATE CAKE is ready. Buon appetito!
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