1/4 cup sugar (or another 1/4 cup of Splenda if your diabetes is severe)
2-oz Neufchatel cheese
1/4 cup canola or coconut oil
2 large eggs
1 large egg white
1 tbsp vanilla extract
2/3 cup low-fat sour cream
1 1/3 cup white whole-wheat flour
2 tsp baking powder
dash of ground cinnamon
4 tsp unsweetened cocoa powder
4 tsp tap water
Preheat oven to 350 degrees.
Lightly spray a 9-inch loaf pan with nonstick cooking spray; set aside.
In large mixer bowl beat the Splenda, sugar, cheese, oil, eggs, egg white, vanilla extract, and sour cream until smooth.
Sift the the flour, baking powder, and cinnamon together a couple of times into a small bowl.
Remove 1/3 cup of the batter; set aside. Pour the remaining batter into the prepared loaf pan.
Place the reserved batter back into the bowl and stir in the cocoa powder and water until well blended. Pour over the batter in the pan. Using a butter knife, swirl the chocolate mixture into the batter to marbleize.
Bake cake in center of oven for 30-35 minutes at 350 degrees. Cake is done when a wooden toothpick inserted in the center comes out clean.
Allow cake to cool in the pan on a wire rack for several minutes then turn out onto a wire rack to cool completely.
Serve cake sliced into 1/2-inch slices with a dollop of whipped cream, if desired.
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