Chocolate Cake3/4 cup Margarine at room temp 1/4 cup Sugar 1/2 cup Liquid egg substitue at room temp Liquid sugar substitue equal to 1/3 cup sugar 2 tsp Vanilla 2 cups Cake flour 2 tsp Baking powder 1/4 cup Instant dry milk 1/3 cup Cocoa 1 cup Water @ room temperature Cream together margarine and sugar at medium speed until light and fluffy. Add egg substitue, sweetener, and vanilla to creamed mixture and beat at medium speed for 1/2 minute. Stir together flour, baking powder, dry milk, and cocoa to blend. Add 1 cup water to creamed mixture along with flour mixture and mix at medium speed only until smooth. Spread evenly in a 9 inch square pan that has been greased with margarine. Bake at 350 degree F. for 30-35 minutes or until a cake tester comes out clean and the cake pulls away from the sides of the pan. Cool to room temperature and cut 4 x 4 to yield 16 equal servings. Food Exchange per serving: 1 BREAD EXCHANGE + 2 FAT EXCHANGES; CAL: 157 CHO: 16gm; PRO: 3gm; FAT: 9gm Special Note: LOW-SODIUM DIETS: Use salt-free margarine and low-sodium baking powder. Source: From the New Diabetic Cookbook by Mabel Cavaiani, R.D. Brought to you and yours via Nancy O'Brion and her Meal-Master Recipe found at About.com Back to the Diabetic Index Back to Cake Index Next Recipe |
