| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Vegetables |
|
Diabetic, Desserts |
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
Posted to MM-Recipes Digest V5 #023 by Marie Bordewisch
<msleukie@mindspring.com> on Jan 23, 1998
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