Diabetic Devil's Food Cake

by Kathleen Morrison

Servings: 18 servings

INGREDIENTS

1/2 cup cocoa
1/2 cup boiling water
2 cups cake flour
1/2 tsp. baking soda
1-1/2 tsp. baking powder
1/8 tsp. salt
1/3 cup sugar (or substitute)
3/4 cup liquid egg substitute, room temperature
1 tsp. vanilla
1/2 cup margaine, room temperature

INSTRUCTIONS

Stir together cocoa and boiling water until smooth. Set aside to cool to. 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 cooca mixture and mix well. Add margarine to dry ingredients along with cocoa mixture and mix well atmedium speed about 1 minute. Pour into 9-inch square or 9x13-inch 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 to yield 18 pieces.

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Tagged: cakes, desserts, devilsfoodcake add tags

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