Recipe By : the New Diabetic Cookbook
Serving Size : 16 Preparation Time :0:00
Categories : Cakes Chris's Diabetic Cookbook
Chocolate
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup margarine -- at room temperature
1/4 cup sugar
1/2 cup liquid egg substitute --
- at room temperature
liquid sugar substitute equal
- to 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 temperature
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 4x4 to yield 16 equal
servings.
