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Name: Chocolate Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 16
Cuisine: American
Ingredients: 1/4 c Sugar; 1/4 c Instant dry milk; Liquid sugar substitue equal to 1/3 cup sugar; 1 c Water @ room temperature; 3/4 c Margarine @ room temperature; 2 c Cake flour; 1/2 c Liquid egg substitue @ room temperature; 1/3 c Cocoa; 2 ts Vanilla; 2 ts Baking Powder

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INGREDIENTS

1/4 c Sugar
1/4 c Instant dry milk
Liquid sugar substitue ; equal to 1/3 cup sugar
1 c Water ; @ room temperature
3/4 c Margarine ; @ room temperature
2 c Cake flour
1/2 c Liquid egg substitue ; @ room temperature
1/3 c Cocoa
2 ts Vanilla
2 ts Baking Powder

INSTRUCTIONS

Cream together margarine and sugar at medium speed until light and fluffy. Add egg substitue, 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 to yield 16 equal servings. Food Exchange per serving: 1 BREAD EXCHANGE + 2 FAT EXCHANGES; CAL: 157 CHO: 16gm; PRO: 3gm; FAT: 9gm LOW-SODIUM DIETS: Use salt-free margarine and low-sodium baking powder. Source: From the New Diabetic Cookbook by Mabel Cavaiani, R.D. Brought to you and yours via Nancy OBrion and her Meal-Master File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

NOTES

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Chocolate Cake

1/4 c Sugar
1/4 c Instant dry milk
 Liquid sugar substitue equal to 1/3 cup sugar
1 c Water @ room temperature
3/4 c Margarine @ room temperature
2 c Cake flour
1/2 c Liquid egg substitue @ room temperature
1/3 c Cocoa
2 ts Vanilla
2 ts Baking Powder

Cream together margarine and sugar at medium speed until light and  fluffy. Add egg substitue, 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 to yield 16 equal  servings. Food Exchange per serving: 1 BREAD EXCHANGE + 2 FAT  EXCHANGES; CAL: 157 CHO: 16gm; PRO: 3gm; FAT: 9gm  LOW-SODIUM DIETS: Use salt-free margarine and low-sodium baking  powder.    Source: From the New Diabetic Cookbook by Mabel Cavaiani, R.D.  Brought to you and yours via Nancy OBrion and her Meal-Master    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

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Nutrition

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Serving Size: 1 Serving (109g)
Recipe Makes: 16

Calories: 633
Calories from Fat: 163 (26%)

Amt Per Serving		% DV

	Total Fat 18.1g	24 %
	Saturated Fat 3.4g	17 %
	Monounsaturated Fat 8.3g
	Polyunsanturated Fat 5.6g
Cholesterol 0.2mg		0 %
Sodium 260.6mg		9 %
Potassium 161.2mg		4 %
Total Carbohydrate 105.3g		31 %
	Dietary Fiber 2.1g	8 %
	Sugars, other 103.2g
Protein 10.4g		15 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 633

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