Preheat oven to 350 degrees F. Grease and lightly flour a 10-inch fluted tube pan. Set pan aside. In a large bowl, combine flour, cocoa powder, baking powder, baking soda, ground ginger, and salt; set aside.

In a medium bowl, whisk together buttermilk, granulated sugar, oil, eggs, crystallized ginger, and vanilla. Add buttermilk mixture to flour mixture. Beat with a wire whisk just until combined.

Spoon batter into the prepared pan, spreading evenly. Bake for 30 to 35 minutes or until a toothpick inserted near center of cake comes out clean. Cool in pan on a wire rack for 15 minutes. Remove cake from pan. Cool completely on wire rack. Sprinkle with powdered sugar before serving. If desired, garnish with raspberries and mint leaves.

You can substitute whole wheat pastry flour or white whole wheat flour for up to half of the total cake flour or all-purpose flour used.

To make 1-1/4 cups sour fat-free milk, place 4 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough fat-free milk to measure 1-1/4 cups total liquid; stir. Let stand for 5 minutes before using.

Choose Splenda Sugar Blend for Baking. Follow package directions to use product amount equivalent to 1 cup sugar. PER SERVING WITH SUGAR SUBSTITUTE: Same as above, except 192 cal, 25 g carb. Exchanges: 1.5 other carb. Carb choices: 1.5.

Preheat oven to 350 degrees F. Grease and lightly flour eight 3-3/4-inch diameter miniature fluted tube pans. Prepare batter as above through Step 2. Spoon evenly into prepared pans, using about 1/2 cup batter per pan. Bake for 16 to 20 minutes or until a toothpick inserted in centers of cakes comes out clean. Cool in pans on wire racks for 10 minutes. Invert onto wire racks and cool completely. Sprinkle with powdered sugar before serving. If you do not have two pans, cover and chill 1 cup of the batter while baking first six cakes; bake the remaining two cakes. Makes 8 cakes (2 servings per cake).