Recipe By : New Diabetic Cookbook (Nancy O'Brion)
Serving Size : 18 Preparation Time :0:00
Categories : Cakes Chocolate
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Cocoa
1/2 c Water -- boiling
2 c Cake flour
1/2 ts Baking soda
1 1/2 ts Baking powder
1/8 ts Salt
1/3 c Sugar -- or substitute
3/4 c Egg beaters(R) 99% egg substitute -- room temperature
1 ts Vanilla
1/2 c Margarine -- room temperature
Stir together cocoa and boiling water until smooth. Set aside to
cool to room temperature. Place flour, baking soda, baking powder,
salt and sugar in mixer bowl and mix at low speed about 1 minute to
blend. Add egg substitute, sweetener, and vanilla to cocoa mixture
and mix well. Add margarine to dry ingredients along with cocoa
mixture and mix well at medium speed about 1 minute. Pour into 9"
square or 9x13" cake pan that has been greased with margarine. Bake
at 350 F for about 30 minutes, or until a cake tester comes out
clean and cake pulls away from the sides of the pan. Cool in the
pan and cut 6x3 to yield 18 pieces. Serve cold with 1 tb Whipped
Topping or warm with some Chocolate Sauce.
Allow 1 piece per serving:
Per serving: 1 Bread exchange + 1 Fat exchange;
CAL: 119; CHO: 16; PRO: 2 g; FAT: 6 g
Source: The New Diabetic Cookbook by Mabel Cavaiani
