---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Devil’s Food Cake
  Categories: Diabetic, Cakes
       Yield: 18 sweet ones
  
     1/2 c  Cocoa;
     1/2 c  Boiling water;
       2 c  Cake flour;
     1/2 ts Baking soda;
   1 1/2 ts Baking powder;
     1/8 ts Salt;
     1/3 c  Sugar;(or substitute)
     3/4 c  Liquid egg substitute;(room
            -temperature)
       1 ts Vanilla;
     1/2 c  Margarine; room
            -temperature
  
   Stir together cocoa and boiling water until smooth.  Set aside to cool to
   room 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 along 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 pieces. 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
   yours via Nancy O'Brion and her Meal-Master
  
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