Method

Preheat oven to 180C. Line a 22cm round deep cake tin with baking paper.

Combine cocoa, bicarbonate of soda and water. In a separate bowl, beat margarine, SPLENDA® Granular and egg yolks together. Add cocoa mixture, flour and milk.

Beat egg whites until stiff. Gently stir 1/3 egg whites into the mixture. Stir in another third and then the remainder.

Spoon cake mixture into lined cake tin. Bake for 40 minutes or until cooked when tested with a skewer. Remove from tin and cool.

Prepare icing by combining light cream cheese, cocoa, low-fat milk and SPLENDA® Granular with a wooden spoon (note: do not mix with a food processor or icing will become too soft to handle). Ice with chocolate icing.

Decorate with strawberries and serve.