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The Recipe Instructions |
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Ingredients
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 tsp vanilla
2 cup cake flour
2 tsp baking powder
1/4 cup instant dry milk
1/3 cup cocoa
1 cup water, @ room temperature
Directions
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
Servings: 16
Diet Basic Chocolate Cake Recipe brought to you by Diet Recipes To-Go
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