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

"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?"

~ Alice B. Toklas

 

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