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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 16 |
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Directions: 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
| Ingredients:
3/4 Cup(s) Margarine;@ rm temp 2 c Cake flour;
1/4 Cup(s) Sugar; 2 ts Baking powder;
1/2 Cup(s) Liquid egg;substitue @ rm tm 1/4 c Instant dry milk;
2 Teaspoon(s) Vanilla; |
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