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Yellow Cake



Ingredients:
2 Cup(s) Cake flour Liquid sugar sbustitute
1/2 Teaspoon(s) Baking soda Equal to 1/4 cup sugar
1 1/2 Teaspoon(s) Baking powder 2 ts Vanilla
1/3 Cup(s) Sugar 1/2 c Liquid egg substitute @
3 Tablespoon(s) Dry buttermilk Room temp
3/4 Cup(s) Water (room temp) 1/4 c Margarine @ room temp
1/3 Cup(s) All-purpose flour; 3 lg Egg white;@ room temp
Directions: Place dry ingredients in mixer bowl and mix at low speed to blend well. Combine 3/4 cup ater, oil, sweetener, vanilla and egg substitute and mix with a fork to blend. Add margarine to flour mixture along with liquid mixture and mix with a spoon only until well blended. Spread evenly in a 9-inch square pan which has been greased with margarine. Bake 30-35 minutes at 375 degrees F., 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 yeild 16 equal servings. Food Exchange per serving: 1 BREAD EXCHANGE + 1 FAT EXCHANGE; CAL: 143; CHO: 17gm; PRO: 2gm; FAT: 7gm; LOW-SODIUM DIETS: Use low-sodium baking powder and salt-free margarine. From: The New Diabetic Cookbook by Mabel Caviani, R.D. Brought to you and yours via Nancy O'Brion and her Meal-Master
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