***INGREDIENTS*** 1 package active dry yeast

1/2 cup warm water

2 eggs -- or egg substitute,

1/2 cup skim milk

1/3 cup vegetable oil

3 tablespoons sweet*10 liquid

1/2 cup cocoa

2 cups flour -- Pillsbury's all

-- purp. 1 tablespoon baking powder

1 teaspoon soda

1/2 teaspoon salt

1 teaspoon vanilla

1 teaspoon red food coloring

Directions: Spray a 9-in tube or Bundt pan. In a large mixer bowl, soften yeast in warm water. Add egg substitute, milk, oil and Sweet*10. Beat 2 minutes at h igh speed. Add cocoa, dry ingredients, vanilla and food coloring. Blend at low speed; beat 3 minutes at medium speed. Pour batter into greased 9-inch Bundt pa n or tube pan. Cover with foil; let rise in warm place for 45 minutes. Bake at 350 degrees for 30 to 35 minutes until a wooden pick inserted in center of cake comes out clean. Invert immediately onto wire rack. Cool.

1/12th of cake has 145 calories.

Exchange values - 1/2 skim milk; 1 Fruit, 1 Fat

Created by Pillsbury Kitchens

Exchange From files of A.Broaddus 6-29-93