Preparation:
Mix first 3 ingredients. Add eggs. Sift flour, cocoa, salt and add alternately with buttermilk. Add soda dissolved in boiling water. Pour into greased pan and bake at 350 degrees for 35 to 40 minutes. TOPPING: Mix in saucepan 3/4 stick oleo, 1 cup brown sugar, 1/2 cup canned milk, 1/2 cup pecans and 1 cup coconut. Melt. Pour over hot cake and place in oven until bubbling.

Preparation:
Melt oleo, add flour, baking powder, baking soda and Sweet and Low/Equal. Add eggs, mix well, then add pineapple, buttermilk and flavoring. Bake at 350 degrees for 20 to 25 minutes. Mix together: Cook until thick. Spread on cake.

Preparation:
Beat egg yolks, water and lemon juice until thick and lemon colored. Gradually beat in lemon peel. Fold in flour and baking powder. Beat egg whites until stiff, but not dry peaks form. Fold into lemon mixture. Spread batter onto wax paper lined 11 x 15 inch jelly roll pan, sprayed with nonstick coating. Bake in preheated 400 degree oven 10 to 12 minutes. Remove from pan immediately and place on clean kitchen towel that has been dusted with 12 pkg. Equal. Remove wax paper and sprinkle remaining 12 pkg. of Equal over cake. Roll up jelly roll fashion, starting with shorter side. Cool cake then unroll, prepare filling and use as directed Prepare whipped topping mix according to package directions, using skim milk instead of water. Beat topping with cream cheese and equal until smooth. Fold in strawberries. Spread mixture over unrolled cake leaving about 1/2 to 1 inch margin around edges. Roll up cake with filling and refrigerate until ready to serve. Slice with serrated knife.