Categories: Diabetic, Cakes, Desserts
Yield: 16 servings
3/4 c Margarine @ rm temp
1/4 c Sugar
1/2 c Liquid egg substitute @ rm tm
Liquid sugar substitute equal
To 1/3 cup sugar
2 t Vanilla
2 c Cake flour
2 t Baking powder
1/4 c Instant dry milk;
1/3 c Cocoa
1 c Water @ room temperature
Cream together margarine and sugar at medium
speed until light and fluffy. Add egg
substitute, 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
