Lighter Hershey'S Chocolate Cake - cooking recipe

Ingredients

1 1/2 cups Splenda sugar substitute
1/2 cup sugar (this will help keep the cake fluffy, and besides, sugar burns off faster than fat!)
1 3/4 cups flour
3/4 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt (I always use less salt than the recipes call for)
2 teaspoons vanilla
1 egg
2 egg whites
1/2 cup soymilk
1/2 cup water
1/2 cup unsweetened applesauce
1 cup boiling water

Preparation

Heat oven to 350*.
Grease and flour two 9\" round (or square!) pans.
Mix the Splenda through the salt ingredients together in a large bowl.
Add in the egg and egg whites, vanilla, soymilk, 1/2 cup water, and applesauce; mix well until all ingredients are well blended.
Pour in boiling water and stir.
Pour batter into pans.
Bake for about 30 minutes, checking five minutes before done, just in case :) Make sure a fork comes out clean when inserted into cake.
Cool 10 minutes in the pans, then remove to cool completely.
Frost if desired, but I find this nice enough just by itself!
Hope you enjoy :).