---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Chocolate Cake
  Categories: Diabetic, Cakes, Desserts
       Yield: 16 sweet ones
  
    0.75 c  Margarine;@ rm temp
    0.25 c  Sugar;
    0.50 c  Liquid egg;substitue @ rm tm
            Liquid sugar;substitue equal
            To 1/3 cup sugar
    2.00 ts Vanilla;
    2.00 c  Cake flour;
    2.00 ts Baking powder;
    0.25 c  Instant dry milk;
    0.33 c  Cocoa;
    1.00 c  Water;@ room temperature
  
   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

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