Post by April B. on Jan 23, 2003 9:34:41 GMT -6
Diabetic Devil's Food Cake
1/2 cup cocoa
1/2 cup boiling water
2 cup cake flour
1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1/8 teaspoon salt
1/3 cup sugar ( or substitute)
3/4 cup liquid egg substitute(room temp)
1 teaspoon vanilla
1/2 cup margarine -- room temp
Stir together cocoa and boiling water until smooth.
Set aside to cool to room temperature.
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 Make 18 pieces.
1/2 cup cocoa
1/2 cup boiling water
2 cup cake flour
1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1/8 teaspoon salt
1/3 cup sugar ( or substitute)
3/4 cup liquid egg substitute(room temp)
1 teaspoon vanilla
1/2 cup margarine -- room temp
Stir together cocoa and boiling water until smooth.
Set aside to cool to room temperature.
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 Make 18 pieces.