Diabetic miracle rise chocolate cake
12 Servings
Ingredients
| Quantity | 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 |
Directions
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