A moist chocolate cake that doesn't need frosting. Make two, one for now, and one to freeze for later.

vegetable cooking spray

3	cups (420 g) all-purpose flour

1/2	cup (9.5 g) Sugar Twin ® Spoonable

1/2	cup (9.5 g) unsweented cocoa powder

1	tablespoon (15 ml) baking powder

2	teaspoons (10 ml) baking soda

2	teaspoons (10 ml) ground cinnamon

1/2	teaspoon (2.5 ml) ground cloves

1/2	teaspoon (2.5 ml) cream of tartar

1/2	teaspoon salt

12	tablespoons (150 g) reduced-fat margarine, melted

1/2	cup (120 ml) liquid egg substitute

1/2	cup (115 g) light sour cream

1	cup (240 ml) 2% low-fat milk

2	teaspoons (10 ml) vanilla extract

6	large egg whites, beaten until soft peaks form

3/4	pound (360 g) zucchini, unpeeled, trimmed, and shredded

1. Preheat oven to 350°F (180°C), Gas Mark 4. Lightly coat two 8X8-inch (20X20-cm) metal baking pans with cooking spray.
2. In a medium bowl, sift together the flour, SugarTwin, cocoa, baking powder, baking soda, cinnamon, cloves, cream of tartar, and salt.
3. In a large bowl, beat together the melted margarine, egg substitute, sour cream, milk, and vanilla. Gradually stir in the sifted dry ingredients. Mix until smooth. Stir in zucchini and gently fold in beaten egg whites.
4. Divide the batter evenly between the prepared pans. Bake for 45 to 55 minutes, until a wooden pick inserted in center comes out clean. Completely cool in pan on a wire rack. Wrap and freeze one cake; refrigerate second cake for up to 3 days.