3/4 c. sifted flour
1/2 c. sugar
1/4 tsp. salt
1/2 c. sugar
1 1/2 tbsp. liquid sugar substitute
1/4 c. unsweetened cocoa
10 egg whites (1 1/4 c.)
1 tsp. cream of tartar
1/2 tsp. vanilla extract
Fudge Frosting

Sift flour, 1/2 cup sugar, and cocoa onto waxed paper. Beat egg whites, salt, and cream of tartar in large bowl until very foamy and peaks are beginning to form. Gradually beat in remaining 1/2 cup sugar. Continue beating until stiff peaks form. Beat in vanilla and liquid sweetener. Gently fold the flour mixture into the egg whites a few tablespoons at a time. Turn into an ungreased 9 inch spring-form pan. Carefully cut through batter with spatula to avoid air pockets. Bake in moderate oven (350 degrees) 40 minutes or until surface of cake is dry and springs back when lightly pressed. Invert cake in pan on wire rack until cold. Carefully loosen cake from side of pan; loosen from bottom of pan. Serve as is or split into three layers and reassemble with Fudge Frosting.

2 (2 1/4 oz.) pkgs. low-calorie whipped topping mix
1 pkg. instant chocolate pudding
Sugar substitute to equal 1/4 c. sugar
1 1/2 c. cold water
1 tsp. vanilla extract
Pinch of salt
1 tsp. instant coffee

Combine all ingredients in small bowl of electric mixer. Beat at high speed for 2 minutes. Yield: 16 servings at 133 calories each if frosted; 77 calories without the frosting.