Caramel Topped Chocolate Snack Cake

• 6 tablespoons promise buttery spread
• 2 egg whites
• 2/3 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup cholesterol free egg substitute
• 3/4 cup sugar
• 2 tablespoons finely chopped pecans
• 1/4 teaspoon vanilla extract
• 2 tablespoons caramel ice cream topping

1. Preheat oven to 350u0b0. Grease 8-inch baking pan; set aside.
2. Beat egg whites with egg substitute in another large bowl with electric mixer until foamy. Beat in sugar and vanilla until slightly thickened. Gradually add flour mixture, then Promise(R) Buttery Spread and beat just until blended. Spread into prepared pan; sprinkle with pecans.
3. Bake 23 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack. Just before serving, drizzle with caramel topping.
4. Combine flour, cocoa powder, baking powder and salt in large bowl; set aside.

promise buttery spread, egg whites, allpurpose, cocoa, baking powder, salt, egg substitute, sugar, pecans, vanilla, caramel ice cream topping

Taken from www.yummly.com/recipe/Caramel-topped-chocolate-snack-cake-304106 (may not work)