Chocolate Cakecakes, desserts, diabetic 3/4 cup margarine; @ rm temp 1/4 cup sugar 1/2 cup liquid egg; substitue @ rm tm 1 liquid sugar; substitue equal 1 to 1/3 cup sugar 2 teaspoon vanilla 2 cup cake flour 2 teaspoon 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 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 |
