Yellow cake

Yield: 16 servings

Measure Ingredient
2 cups Cake flour
½ teaspoon Baking soda
1½ teaspoon Baking powder
⅓ cup Sugar
3 tablespoons Dry buttermilk
¾ cup Water (room temp)
⅓ cup Vegetable oil
Liquid sugar sbustitute
Equal to 1/4 cup sugar
2 teaspoons Vanilla
½ cup Liquid egg substitute @
Room temp
¼ cup Margarine @ room temp

Place dry ingredients in mixer bowl and mix at low speed to blend well. Combine ¾ cup ater, oil, sweetener, vanilla and egg substitute and mix with a fork to blend. Add margarine to flour mixture along with liquid mixture and mix with a spoon only until well blended. Spread evenly in a 9-inch square pan which has been greased with margarine. Bake 30-35 minutes at 375 degrees F., or until a cake tester comes out clean and the cake pulls away from the sides of the pan. Cool to room temperature and cut 4 X 4 to yeild 16 equal servings. Food Exchange per serving: 1 BREAD EXCHANGE + 1 FAT EXCHANGE; CAL: 143; CHO: 17gm; PRO: 2gm; FAT: 7gm; LOW-SODIUM DIETS: Use low-sodium baking powder and salt-free margarine.

From: The New Diabetic Cookbook by Mabel Caviani, R.D. Brought to you and yours via Nancy O'Brion and her Meal-Master

Similar recipes