You can Sponsor This Page

DEVIL`S FOOD DIABETIC CAKE

1/2 - COCOA
1/2 - CUP OF BOILING WATER
2 - CUPS OF CAKE FLOUR
1/2 - ts. BAKING SODA
1 1/2 ts. BAKING POWDER
1/8 ts. SALT
1/3 C. SUGAR (OR SUBSTITUTE)
3/4 C. LIQUID EGG SUBSTITUTE (ROOM TEMPERATURE)
1 ts. VANILLA
1/2 C. MARGARINE (ROOM TEMP.)
STIR TOGETHER COCOA AND BOIING 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 MIN. TO BLEND. ADD EGG SUBSTITUTE, SWEETENER, AND VANILLA TO COCOA MIXTURE AND MIX WELL. ADD MARGARINE TO DEY INGREDIENTS ALONG WITH COCOA MIXTURE AND MIX WELL AT MEDIUM SPEED ABOUT 1 MIN. POUR ONTO 9" SQUARE OR 9X13 CAKE PAN THAT HAS BEEN GREASED WITH MARGARINE.
BAKE AT 350 DEGREES F FOR ABOUT 30 MIN. 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.

THIS CAN BE ICED WITH THE RECIPE I SENT FOR SUGAR FREE FROSTING....

Submitted By: BERNIE DONGIOVANNI