Chocolate Cake

Course : Diabetic
Serves: 16
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Ingredients:

3/4 cup margarine -- at room temp
1/4 cup sugar
1/2 cup liquid egg substitute -- at room temp
1/3 cup sugar
2 teaspoons vanilla
2 cups cake flour
2 teaspoons baking powder
1/4 cup instant dry milk
1/3 cup cocoa
1 cup water -- at room temp
 

Preparation / Directions:

Cream together margarine and sugar at medium speed until light and fluffy. Add egg substitute, 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.

 

Nutritional Information:

157 Calories (kcal); 9g Total Fat; (51% calories from fat); 3g Protein; 16g Carbohydrate; trace Cholesterol; 186mg Sodium


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