| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Vegetables | Diabetic, Desserts, Cakes | 12 | Servings | |
INGREDIENTS
| 1 | pk | Active dry yeast; |
| 1/2 | c | Warm water; |
| 2 | Eggs; OR EGG SUBSTITUTE; | |
| 1/2 | c | Skim milk' |
| 1/3 | c | Vegetable Oil; |
| 3 | tb | Sweet*10 Liquid; |
| 1/2 | c | Cocoa; |
| 2 | c | Flour; Pillsbury's All Purp. |
| 1 | tb | Baking Powder; |
| 1 | ts | Soda; |
| 1/2 | ts | Salt; |
| 1 | ts | Vanilla; |
| 1 | ts | Red food coloring; |
INSTRUCTIONS
INGREDIENTS Directions: Spray a 9-in tube or Bundt pan. In a large mixer bowl, soften yeast in warm water. Add egg substitute, milk, oil and Sweet*10. Beat 2 minutes at high speed. Add cocoa, dry ingredients, vanilla and food coloring. Blend at low speed; beat 3 minutes at medium speed. Pour batter into greased 9-inch Bundt pan or tube pan. Cover with foil; let rise in warm place for 45 minutes. Bake at 350 degreds for 30 to 35 minutes until a wooden pick inserted in center of cake comes out clean. Invert immediately onto wire rack. Cool. 1/12th of cake has 145 calories. Exchange values - 1/2 skim milk; 1 Fruit, 1 Fat Created by Pillsbury Kitchens Exchange From files of A.Broaddus 6-29-93 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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