Chocolate Cake

---------- Recipe via Meal-Master (tm) v8.04

Title: Chocolate Cake
Categories: Diabetic, Cakes, Desserts
Yield: 16 sweet ones

0.75 c Margarine;@ rm temp
0.25 c Sugar;
0.50 c Liquid egg;substitue @ rm tm
Liquid sugar;substitue equal
To 1/3 cup sugar
2.00 ts Vanilla;
2.00 c Cake flour;
2.00 ts Baking powder;
0.25 c Instant dry milk;
0.33 c Cocoa;
1.00 c Water;@ room temperature

Cream together margarine and sugar at medium speed
until light and fluffy. Add egg substitue, 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