| 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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