astray recipes: Miracle rise chocolate cake

Categories: Diabetic; Dessert; Cake/cookie
Yield: 12 servings

Measure	Ingredient
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;
½ cup	Cocoa;
2 cups	Flour; Pillsbury's All Purp.
1 tablespoon	Baking Powder;
1 teaspoon	Soda;
½ teaspoon	Salt;
1 teaspoon	Vanilla;
1 teaspoon	Red food coloring;

INGREDIENTS

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

miracle rise chocolate cake