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Ingredients
- 1 ts Red food coloring;
- 1 ts Vanilla;
- 1/2 ts Salt;
- 1 ts Soda;
- 1 tb Baking Powder;
- 2 c Flour; Pillsburys All Purp.
- 1/2 c Cocoa;
- 3 tb Sweet*10 Liquid;
- 1/3 c Vegetable Oil;
- 1/2 c Skim milk
- 2 Eggs; OR EGG SUBSTITUTE;
- 1/2 c Warm water;
- 1 pk Active dry yeast;
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Directions
Menge: 12 Portionen
Directions: Spray a 9-in tube or Bundt pan. In a large mixer bowl, soften yeast in warm water. Add egg substitute, milk, oil and Sweet*10. Beat 2 minutes at high speed. Add cocoa, dry ingredients, vanilla and food coloring. Blend at low speed; beat 3 minutes at medium speed. Pour batter into greased 9-inch Bundt pan or tube pan. Cover with foil; let rise in warm place for 45 minutes. Bake at 350 degreds for 30 to 35 minutes until a wooden pick inserted in center of cake comes out clean. Invert immediately onto wire rack. Cool. 1/12th of cake has 145 calories. Exchange values - 1/2 skim milk; 1 Fruit, 1 Fat Created by Pillsbury Kitchens
Exchange From files of A.Broaddus 6-29-93
Weitere Informationen zur Kategorie Diabetic.
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