| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Diabetic, Cakes, Desserts | 16 | Servings | |
INGREDIENTS
| 3/4 | c | Margarine @ rm temp |
| 1/4 | c | Sugar |
| 1/2 | c | Liquid egg substitue @ rm tm |
| Liquid sugar substitue equal | ||
| To 1/3 cup sugar | ||
| 2 | ts | Vanilla |
| 2 | c | Cake flour |
| 2 | ts | Baking powder |
| 1/4 | c | Instant dry milk; |
| 1/3 | c | Cocoa |
| 1 | c | Water @ room temperature |
INSTRUCTIONS
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 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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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