-INGREDIENTS-
1 pk Active dry yeast;
1/2 c Warm water;
2 Eggs; OR EGG SUBSTITUTE;
1/2 c Skim milk’
1/3 c Vegetable Oil;
3 tb Sweet*10 Liquid;
1/2 c Cocoa;
2 c Flour; Pillsbury’s All Purp.
1 tb Baking Powder;
1 ts Soda;
1/2 ts Salt;
1 ts Vanilla;
1 ts Red food coloring;
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 – 1/2 skim milk; 1
Fruit, 1 Fat Created by Pillsbury Kitchens
Exchange From files of A.Broaddus 6-29-93
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
Yields
12 Servings