Diabetic Devils Food Cake
Yield: 1 servings
1/2 c Cocoa 1/3 c Sugar (or substitute)
1/2 c Boiling water 3/4 c Liquid egg substitute (room
2 c Cake flour -temperature)
1/2 ts Baking soda 1 ts Vanilla
1 1/2 ts Baking powder 1/2 c Margarine, room
1/8 ts Salt -temperature
Stir together cocoa and boiling water until smooth. Set aside to
cool to room temp. Place flour, baking soda, baking powder, salt and
sugar in mixer bowl and mix at low speed about 1 minute to blend. Add
egg substitute, sweetener, and vanilla to cocoa mixture and mix well.
Add margarine to dry ingredients along with cocoa mixture and mix
well at medium speed about 1 minute. Pour into 9 square or 9x13
cake pan that has been greased with margarine. Bake at 350 F for
about 30 minutes, or until a cake tester comes out clean and cake
pulls away from the sides of the pan. Cool in the pan and cut 6x3 to
yield 18 pieces.
From: Jeffrey Dean Date: 11-18-93
441/2 c Cocoa 1/3 c Sugar (or substitute)
1/2 c Boiling water 3/4 c Liquid egg substitute (room
2 c Cake flour -temperature)
1/2 ts Baking soda 1 ts Vanilla
1 1/2 ts Baking powder 1/2 c Margarine, room
1/8 ts Salt -temperature
Stir together cocoa and boiling water until smooth. Set aside to
cool to room temp. Place flour, baking soda, baking powder, salt and
sugar in mixer bowl and mix at low speed about 1 minute to blend. Add
egg substitute, sweetener, and vanilla to cocoa mixture and mix well.
Add margarine to dry ingredients along with cocoa mixture and mix
well at medium speed about 1 minute. Pour into 9 square or 9x13
cake pan that has been greased with margarine. Bake at 350 F for
about 30 minutes, or until a cake tester comes out clean and cake
pulls away from the sides of the pan. Cool in the pan and cut 6x3 to
yield 18 pieces.
From: Jeffrey Dean Date: 11-18-93
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