Ingredients:
1/2 cup Cocoa
1/2 cup Boiling water
2 cup Cake flour
1/2 tsp Baking soda
1 1/2 tsp Baking powder
1/8 tsp Salt
1/3 cup Sugar, or substitute
3/4 cup Egg beaters¨ 99% egg substitute, room temperatur
1 tsp Vanilla
1/2 cup Margarine, room temperature
Preparation:
Stir together cocoa and boiling water until smooth. Set aside to cool toroom temp. 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 a tablespoon of Whipped
Topping or warm with some Chocolate Sauce. Allow 1 piece per serving: Food
Exchange per serving: 1 BREAD EXCHANGE + 1 FAT EXCHANGE; CAL: 119; CHO: 16;
PRO: 2gm; FAT: 6gm;
Source: The New Diabetic Cookbook by Mabel Cavaiani; Brought by to you and
yours via Nancy O'Brion and her Meal-Master
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