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CATEGORY CUISINE TAG YIELD
Eggs, Dairy, Vegetables Cakes, Desserts, Diabetic 12 Servings

INGREDIENTS

1 Active dry yeast
1/2 c Warm water
2 Eggs, OR EGG SUBSTITUTE
1/2 c Skim milk'
1/3 c Vegetable Oil
3 T Sweet*10 Liquid
1/2 c Cocoa
2 c Flour, Pillsbury's All Purp.
1 T Baking Powder
1 t Soda
1/2 t Salt
1 t Vanilla
1 t Red food coloring

INSTRUCTIONS

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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