Yellow Cake

28.10.2008 | Author: Cook | Posted in Diabetic
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Yellow Cake


Servings: 16
Ingredients: 

  • 2 c  Cake flour                               Liquid sugar sbustitute
    • 

  • 1/2 ts Baking soda                              Equal to 1/4 cup sugar
    • 

  • 1 1/2 ts Baking powder                       2 ts Vanilla
    • 

  • 1/3 c  Sugar                             1/2 c  Liquid egg substitute @
    • 

  • 3 tb Dry buttermilk                           Room temp
    • 

  • 3/4 c  Water (room temp)                 1/4 c  Margarine @ room temp
    • 

  • 1/3 c  Vegetable oil
    •

Place dry ingredients in mixer bowl and mix at low speed to blend well.
Combine 3/4 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

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