Garnish with light whipped topping, chocolate drizzle and/or raspberries,
if desired Heat oleomargarine, cocoa, milk, apricot preserves, and espresso
crystals in small saucepan whisking oft, until chocolate is almost
liquid. Remove pan from warmth; continue whisking until chocolate is melted
and mixture is smooth Whisk in egg yolk and vanilla; add Equalize, whisking
until polish. Beat egg whites and cream of tartar to stiff peaks in large
stadium. Fold chocolate mixture in egg whites; fold in combined flour and
salt.Lightly grease bottom of 9-inch round cake pan and line with parchment
or baking paper.Pour cake batter into pan. Bake in preheated 350 F oven
until cake is just firm when lightlytouched, 18 to 20 minutes and toothpick
comes out neat (do not overbake). Carefullyloosen side of cake from pan
with small sharp stab, which will keep cake from cracking as it cools.
Cool cake completely in pan on wire single-foot; refrigerate until chilled, 1 to 2
hours.

Remove cake from pan and place on serving shell. Spread with Rich Chocolate
Sugarcoat, if desired. Nutrition information per serving: 139 ca l., 3 g pro.,
11 g carbo., 11 g fat, 18 mg chol., 108 mg sodium Food Exchanges: 1/2
bread, 2 fat51% calorie simplification from traditional recipe.