3/4 c Margarine;@ rm temp 2 c Cake flour;
1/4 c Sugar; 2 ts Baking powder;
1/2 c Liquid egg;substitue @ rm tm 1/4 c Instant dry milk;
Liquid sugar;substitue equal 1/3 c Cocoa;
To 1/3 cup sugar 1 c Water;@ room temperature
2 ts Vanilla;
Cream together margarine and sugar at medium speed until light and fluffy.
Add egg substitue, sweetener, and vanilla to creamed mixture and beat at
medium speed for 1/2 minute. Stir together flour, baking powder, dry milk,
and cocoa to blend. Add 1 cup water to creamed mixture along with flour
mixture and mix at medium speed only until smooth. Spread evenly in a 9
inch square pan that has been greased with margarine. Bake at 350 degree F.
for 30-35 minutes 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
yield 16 equal servings. Food Exchange per serving: 1 BREAD EXCHANGE + 2
FAT EXCHANGES; CAL: 157 CHO: 16gm; PRO: 3gm; FAT: 9gm LOW-SODIUM DIETS: Use
salt-free margarine and low-sodium baking powder.
Yields
16 sweet ones