Yellow cake
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Cake flour |
| ½ | teaspoon | Baking soda |
| 1½ | teaspoon | Baking powder |
| ⅓ | cup | Sugar |
| 3 | tablespoons | Dry buttermilk |
| ¾ | cup | Water (room temp) |
| ⅓ | cup | Vegetable oil |
| Liquid sugar sbustitute | ||
| Equal to 1/4 cup sugar | ||
| 2 | teaspoons | Vanilla |
| ½ | cup | Liquid egg substitute @ |
| Room temp | ||
| ¼ | cup | Margarine @ room temp |
Directions
Place dry ingredients in mixer bowl and mix at low speed to blend well. Combine ¾ cup ater, oil, sweetener, vanilla and egg substitute and mix with a fork to blend. Add margarine to flour mixture along with liquid mixture and mix with a spoon only until well blended. Spread evenly in a 9-inch square pan which has been greased with margarine. Bake 30-35 minutes at 375 degrees F., 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 yeild 16 equal servings. Food Exchange per serving: 1 BREAD EXCHANGE + 1 FAT EXCHANGE; CAL: 143; CHO: 17gm; PRO: 2gm; FAT: 7gm; LOW-SODIUM DIETS: Use low-sodium baking powder and salt-free margarine.
From: The New Diabetic Cookbook by Mabel Caviani, R.D. Brought to you and yours via Nancy O'Brion and her Meal-Master