Free Recipe Chocolate Cake 2

Recipe Type: Free Diabetic Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 16

Ingredients for Chocolate Cake 2 Recipe

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 ts Vanilla
2 c Cake flour
2 ts Baking powder
1/4 c Instant dry milk;
1/3 c Cocoa
1 c Water @ room temperature

Chocolate Cake 2 Preparation

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 File

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