Yields 16 servings
Margarine at room temp
1/4 cup Sugar
1/2 cup Liquid egg substitue at room temp
Liquid sugar substitue equal To 1/3 cup sugar
2 tsp Vanilla
2 cup Cake flour
2 tsp Baking powder
1/4 cup Instant dry milk;
1/3 cup Cocoa
1 cup Water at room temp
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
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
CHO: 16gm; PRO: 3gm; FAT: 9gm LOW-SODIUM DIETS:
Use salt-free margarine and low-sodium baking powder.
per serving: 1 bread exchanges + 2 fat exchanges.