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  Chocolate Cake
  Category: Diabetic
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 193
Ingredients:
3/4 cup Margarine, @ rm temp
1/4 cup Sugar
1/2 cup Liquid egg, substitue @ rm tm
Liquid sugar, substitue equal
To 1/3 cup sugar
2 tsp Vanilla
2 cup Cake flour
2 tsp Baking powder
1/4 cup Instant dry milk
1/3 cup Cocoa
1 cup Water, @ room temperature
Instructions:
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 O'Brion and her Meal-Master
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