| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Vegetables |
|
Diabetic, Desserts, Cakes |
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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