*  Exported from  MasterCook  *
 
                                Yellow Cake
 
 Recipe By     : The New Diabetic Cookbook
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Cakes                            Dia’s Scrap Book 
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      cups          Cake flour
      1/2  teaspoon      Baking soda
    1 1/2  teaspoons     Baking powder
      1/3  cup           Sugar
    3      tablespoons   Dry buttermilk
      3/4  cup           Water -- (room temp)
      1/3  cup           Vegetable oil
                         Liquid sugar sbustitute
                         Equal to 1/4 cup sugar
    2      teaspoons     Vanilla
      1/2  cup           Liquid egg substitute @
                         Room temp
      1/4  cup           Margarine @ room temp
 
   Place dry ingredients in mixer bowl and mix at low speed to blend   well. Com
 bine 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 pa
 n 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   s
 ides of the pan. Cool to room temperature and cut 4 X 4 to yeild 16   equal ser
 vings.
 
  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 y

Plain Text Version of This Recipe for Printing or Saving