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