|1 pack||Active dry yeast;|
|½ cup||Warm water;|
|2||Eggs; OR EGG SUBSTITUTE;|
|½ cup||Skim milk'|
|⅓ cup||Vegetable Oil;|
|3 tablespoons||Sweet*10 Liquid;|
|2 cups||Flour; Pillsbury's All Purp.|
|1 tablespoon||Baking Powder;|
|1 teaspoon||Red food coloring;|
Directions: Spray a 9-in tube or Bundt pan. In a large mixer bowl, soften yeast in warm water. Add egg substitute, milk, oil and Sweet*10. Beat 2 minutes at high speed. Add cocoa, dry ingredients, vanilla and food coloring. Blend at low speed; beat 3 minutes at medium speed. Pour batter into greased 9-inch Bundt pan or tube pan.
Cover with foil; let rise in warm place for 45 minutes. Bake at 350 degreds for 30 to 35 minutes until a wooden pick inserted in center of cake comes out clean. Invert immediately onto wire rack. Cool.
1/12th of cake has 145 calories. Exchange values - ½ skim milk; 1 Fruit, 1 Fat Created by Pillsbury Kitchens Exchange From files of A.Broaddus 6-29-93
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