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* Exported from MasterCook * Chocolate Cake Recipe By : the New Diabetic Cookbook Serving Size : 16 Preparation Time :0:00 Categories : Cakes Chris’s Diabetic Cookbook Chocolate 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 Plain Text Version of This Recipe for Printing or Saving | |
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