MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Chocolate Cake
 Categories: Diabetic, Cakes, Desserts
      Yield: 16 servings
 
    3/4 c  Margarine @ rm temp
    1/4 c  Sugar
    1/2 c  Liquid egg substitute @ rm tm
           Liquid sugar substitute equal
           To 1/3 cup sugar
      2 t  Vanilla
      2 c  Cake flour
      2 t  Baking powder
    1/4 c  Instant dry milk
    1/3 c  Cocoa
      1 c  Water @ 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 4 x 4 to yield 16 equal
  servings.

  Food Exchange per serving: 1 BREAD EXCHANGE + 2 FAT EXCHANGES;
  CAL: 157 CHO: 16 g; PRO: 3 g; FAT: 9 g
  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 O'Brion and her Meal-Master
 
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