---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Yellow Cake
  Categories: Diabetic, Cakes, Desserts
       Yield: 16 servings
  
    2.00 c  Cake flour
    0.50 ts Baking soda
    1.50 ts Baking powder
    0.33 c  Sugar
    3.00 tb Dry buttermilk
    0.75 c  Water (room temp)
    0.33 c  Vegetable oil
            Liquid sugar sbustitute
            Equal to 1/4 cup sugar
    2.00 ts Vanilla
    0.50 c  Liquid egg substitute @
            Room temp
    0.25 c  Margarine @ room temp
  
   Place dry ingredients in mixer bowl and mix at low
   speed to blend well. Combine 3/4 cup ater, oil,
   sweetener, vanilla and egg substitute and mix with a
   fork to blend. Add margarine to flour mixture along
   with liquid mixture and mix with a spoon only until
   well blended. Spread evenly in a 9-inch square pan
   which has been greased with margarine. Bake 30-35
   minutes at 375 degrees F., 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
   yeild 16 equal servings. Food Exchange per serving: 1
   BREAD EXCHANGE + 1 FAT EXCHANGE; CAL: 143; CHO: 17gm;
   PRO: 2gm; FAT: 7gm; LOW-SODIUM DIETS: Use low-sodium
   baking powder and salt-free margarine.
   
   From: The New Diabetic Cookbook by Mabel Caviani, R.D.
   Brought to you and yours via Nancy O'Brion and her

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