Chocolate Cake
Yield
1 cakePrep
20 minCook
30 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
margarine
|
|
| ¼ | cups |
sugar
|
|
| ½ | cup |
liquid egg substitute
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 2 | cups |
cake flour
|
|
| 2 | teaspoons |
baking powder
|
|
| ¼ | cups |
milk, skim, (non fat) powder
|
|
| 1 | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
margarine
|
|
| 59 | ml |
sugar
|
|
| 118 | ml |
liquid egg substitute
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 473 | ml |
cake flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 59 | ml |
milk, skim, (non fat) powder
|
|
| 237 | ml |
water
|
|
Directions
Cream together margarine and sugar at medium speed until light and fluffy.
Add egg substitue, sweetener, and vanilla to creamed mixture and beat at medium speed for ½ minute.
Stir together flour, baking powder, dry milk, and cocoa to blend.
Add 1 cup water to creamed mixture along with flour mixture and mix at medium speed only until smooth.
Spread evenly in a 9 inch square pan that has been greased with margarine.
Bake at 350℉ (180℃). for 30 to 35 minutes 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 yield 16 equal servings.
