Yellow Cake

Course : Diabetic
Serves: 16
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2 cups cake flour
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1/3 cup sugar
3 tablespoons dry buttermilk
3/4 cup water -- (room temp)
1/3 cup vegetable oil
1/4 cup sugar
1 teaspoons vanilla
1/2 cup liquid egg substitute at room temp
1/4 cup margarine at room temp

Preparation / 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.


Nutritional Information:

107 Calories (kcal); 5g Total Fat; (39% calories from fat); 1g Protein; 15g Carbohydrate; 0mg Cholesterol; 86mg Sodium

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