A splendid chocolate torte that looks and tastes like you shouldn't indulge -- but go ahead, it's lusciously low-fat...and uses very little sugar, too!

Light and Luscious Chocolate Torte

Torte:
1 cup all-purpose flour 1/3 cup unsweetened cocoa powder 3/4 teaspoon baking powder 1/4 teaspoon baking soda
1/3 cup 56 to 60% vegetable oil spread, softened 1/2 cup granulated sugar 1/4 cup plus 2 tablespoons frozen egg substitute, thawed 1 teaspoon vanilla extract 2/3 cup skim milk
Chocolate Filling:
1 teaspoon unflavored gelatin 1 tablespoon cold water 2 tablespoons boiling water 1 (1.3 ounce) envelope dry whipped topping mix 2 tablespoons granulated sugar 1 tablespoon unsweetened cocoa powder

Heat oven to 350°F (175°C). Grease and flour two 8-inch round layer pans; line bottoms with parchment or wax paper. Grease and flour paper.
For Cake: In a medium bowl, combine flour, cocoa, baking powder and baking soda; set aside.
In a large bowl, beat vegetable oil spread and sugar until well blended; add egg substitute and vanilla.
Add flour mixture alternately with milk to sugar mixture, beating well.
Divide batter into prepared pans.
Bake 15 to 20 minutes or until wooden pick inserted in center comes out clean; cool in pans 10 minutes. Invert onto wire rack; remove wax paper. Cool completely.
For Chocolate Filling: Sprinkle gelatin over cold water; let stand 2 minutes to soften. Add boiling water; stir until gelatin dissolves and mixture is clear. Cool 10 minutes.
In a small bowl, beat topping mix, sugar, cocoa (plus skim milk and vanilla as directed on package of whipped topping) until topping thickens. Add gelatin mixture; beat until blended and stiffened. Use immediately.
Spread half of filling on top of each layer. Stack layers and refrigerate. Refrigerate leftover cake.

Makes 12 servings.

Sorry, nutritional analysis was not available.