*  Exported from  MasterCook  *
                               Chocolate Cake
 Recipe By     :  the New Diabetic Cookbook
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Cakes                            Chris’s Diabetic Cookbook
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4  cup           margarine -- @ rm temp
      1/4  cup           sugar
      1/2  cup           liquid egg substitute -- @ rm tm
                         liquid sugar substitute equal
                         to 1/3 cup sugar
    2      teaspoons     vanilla
    2      cups          cake flour
    2      teaspoons     baking powder
      1/4  cup           instant dry milk
      1/3  cup           cocoa
    1      cup           water -- @ room temperature
 Cream together margarine and sugar at medium speed until light and fluffy. Add 
 egg substitute, sweetener, and vanilla to creamed mixture and beat at medium sp
 eed 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 m
 edium speed only until smooth. Spread evenly in a 9 inch square pan that has be
 en greased with margarine. Bake at 350 degree F. for 30-35 minutes or until a c
 ake tester comes out clean and the cake pulls away from the sides of the pan. C
 ool 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 a