3/4 Cup Margarine @ room temp
1/4 Cup Sugar
1/2 Cup Liquid egg substitute @ room tm
Liquid sugar substitute equal
To 1/3 cup sugar
2 Teaspoon Vanilla
2 Cup Cake flour
2 Teaspoon Baking powder
1/4 Cup Instant dry milk;
1/3 Cup Cocoa
1 Cup 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: 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 O'Brion and her Meal-Master
Home Cookin 4.8 Chapter: Diabetic
Servings: 16