It’s possible to have your cake and eat it too—without adding tons of fat.

1 cup sugar
½ cup butter substitute (such as Smart Balance®)
2½ cups all-purpose flour
1 tsp. baking powder
¾ tsp. baking soda
¼ tsp. salt
¼ cup unsweetened cocoa
1¹⁄³ cups nonfat buttermilk
1 tsp. vanilla extract
vegetable cooking spray

Combine sugar and margarine in a large bowl; beat at medium speed with an electric mixer until fluffy. Combine flour and next 4 ingredients; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in vanilla.

Spoon batter into a 10-inch Bundt pan coated with cooking spray. Bake at 350 degrees for 40 minutes or until a wooden pick inserted in the center comes out clean. Let cake cool in pan 5 minutes. Remove from pan, and let cool completely on a wire rack.

Yield: 24 servings

Nutrition information per serving: 122 calories, 4 g fat (1 g saturated, 2 g monounsaturated, 1 g polyunsaturated), 2 g protein, 20 g carbohydrate, 1 g fiber, trace cholesterol, 143 mg sodium

Recipe is from the EatRight Heart Smart Cookbook.