Chocolate Cake

* Exported from MasterCook *

Chocolate Cake

Recipe By : the New Diabetic Cookbook
Serving Size : 16 Preparation Time :0:00
Categories : Cakes Chris's Diabetic Cookbook
Chocolate

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup margarine -- @ rm temp
1/4 cup sugar
1/2 cup liquid egg substitute -- @ rm tm
liquid sugar substitute equal
to 1/3 cup sugar
2 teaspoons vanilla
2 cups cake flour
2 teaspoons baking powder
1/4 cup instant dry milk
1/3 cup cocoa
1 cup 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 sp
eed 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 m
edium speed only until smooth. Spread evenly in a 9 inch square pan that has be
en greased with margarine. Bake at 350 degree F. for 30-35 minutes or until a c
ake tester comes out clean and the cake pulls away from the sides of the pan. C
ool 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 a