| 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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