Chocolate Cake

MMMMM----- Recipe via Meal-Master (tm) v8.01

Title: Chocolate Cake
Categories: Diabetic, Cakes, Desserts
Yield: 16 servings

3/4 c Margarine @ rm temp
1/4 c Sugar
1/2 c Liquid egg substitue @ rm tm
Liquid sugar substitue 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 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 O'Brion and her Meal-Master

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