Diabetic Devil's Food Cake
Diabetic Devil's Food Cake recipe
Yield
16 servingsPrep
20 minCook
30 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
cocoa powder
|
|
| ½ | cup |
water
boiling |
|
| 2 | cups |
cake flour
|
|
| ½ | teaspoon |
baking soda
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| ⅛ | teaspoon |
salt
|
|
| ⅓ | cup |
sugar
|
|
| ¾ | cup |
liquid egg substitute
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
margarine
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
cocoa powder
|
|
| 118 | ml |
water
boiling |
|
| 473 | ml |
cake flour
|
|
| 2.5 | ml |
baking soda
|
|
| 7.5 | ml |
baking powder
|
|
| 0.6 | ml |
salt
|
|
| 79 | ml |
sugar
|
|
| 177 | ml |
liquid egg substitute
|
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
margarine
|
|
Directions
Stir together cocoa and boiling water until smooth.
Set aside to cool to room temeprature.
Place flour, baking soda, baking powder, salt and sugar in mixer bowl and mix at low spped 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 at medium speed about 1 minute.
Pour into 9 inch square or 9x13 cake pan that has been greased with margarine.
Bake at 350℉ (180℃) 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 inches.
