*  Exported from  MasterCook  *

                              Chocolate Cake

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.

Food Exchange per serving: 1 BREAD EXCHANGE + 2 FAT EXCHANGES;

CAL: 157 CHO: 16 gm; PRO: 3 gm; FAT: 9 gm

LOW-SODIUM DIETS: Use salt-free margarine and low-sodium baking powder.

Source: From the New Diabetic Cookbook by Mabel Cavaiani, R.D.