Chocolate Cake from Healthy Diabetic Recipes

Chocolate Cake Recipe

Recipe Ingredients:

3/4 cup Margarine @ rm temp
1/4 cup Sugar
1/2 cup Liquid egg substitue @ rm tm
Liquid sugar substitue equal
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

Recipe Instructions:

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

“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.”

~ Henry Miller, American writer (1891-1980)

 

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