Diabetic miracle rise chocolate cake

12 Servings

Ingredients

Quantity Ingredient
1 pack Active dry yeast
½ cup Warm water
2 Eggs, OR EGG SUBSTITUTE
½ cup Skim milk
⅓ cup Vegetable Oil
3 tablespoons Sweet*10 Liquid
½ cup Cocoa
2 cups Flour, Pillsbury's All Purp.
1 tablespoon Baking Powder
1 teaspoon Soda
½ teaspoon Salt
1 teaspoon Vanilla
1 teaspoon Red food coloring

Directions

INGREDIENTS

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 ~ ½ skim milk; 1 Fruit, 1 Fat Created by Pillsbury Kitchens Exchange From files of A.Broaddus 6-29-93

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