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Ingredients:
1 Cup(s) Cake flower; 1/4 c Vegetable shortening;
1/2 Teaspoon(s) Salt; 3 Eggs;
1 Teaspoon(s) Baking powder; 1/2 c Granulated sugar replacement
2 Tablespoon(s) Cocoa; 1/2 c Skim milk;
1 Ounce(s) Baking chocolate, melted; 1/2 c Pecans, toasted and ground;
Directions: Sift flower, salt, baking powder and cocoa together. Pour melted chocolate over shortening and stir until completely blended. Beat eggs until thick and lemon-colored; gradually add sugar replacement. Add chocolate mixture and small amount of flower mixture. Beat to thoroughly blend. Add remaining flour mixture alternately with the milk. Fold in the pecans. Spread in two 8-in. greased and paper-lined pans. Bake at 325 F for 17 to 20 minutes. Cut into 1 X 2 in. bars. Food Exchange Pre serving: 2 BARS 1/5 BREAD EXCHANGE + 1 FAT EXCHANGE; CAL: 2 BARS: 54 Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand. Brought to you and yours via Nancy O'Brion and her Meal-Master Typos for you and yours via Nancy's neighbor Sophia Robinson.
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