---------- 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