*  Exported from  MasterCook  *
 
                             Devil’s Food Cake
 
 Recipe By     : New Diabetic Cookbook  ( Nancy O'Brion )
 Serving Size  : 18   Preparation Time :0:00
 Categories    : Cakes                            Chocolate
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  cup           Cocoa
      1/2  cup           Boiling water
    2      cups          Cake flour
      1/2  teaspoon      Baking soda
    1 1/2  teaspoons     Baking powder
      1/8  teaspoon      Salt
      1/3  cup           Sugar -- or substitute
      3/4  cup           Egg beaters¨ 99% egg substitute -- room temperature
    1      teaspoon      Vanilla
      1/2  cup           Margarine -- room temperature
 
   Stir together cocoa and boiling water until smooth.  Set aside to cool to  ro
 om temp. Place flour, baking soda, baking powder, salt and sugar in mixer  bowl
  and mix at low speed about 1 minute to blend. Add egg substitute,  sweetener, 
 and vanilla to cocoa mixture and mix well. Add margarine to dry  ingredients al
 ong with cocoa mixture and mix well at medium speed about 1  minute.  Pour into
  9″ square or 9x13 cake pan that has been greased with  margarine.  Bake at 350
  F for about 30 minutes, or until a cake tester  comes out clean and cake pulls
  away from the sides of the pan. Cool in the  pan and cut 6x3 to yield 18 piece
 s. Serve cold with a tablespoon of Whipped
 
   Topping or warm with some Chocolate Sauce. 
 
 Allow 1 piece per serving:
 
  Food  Exchange per serving: 1 BREAD EXCHANGE + 1 FAT EXCHANGE; 
 CAL: 119; CHO: 16;  PRO: 2gm; FAT: 6gm;
   
   Source: The New Diabetic Cookbook by Mabel Cavaiani; Brought by to you and  y

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