MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Chocolate Cake
  Categories: Diabetic, Cakes, Desserts
       Yield: 16 servings
     3/4 c  Margarine @ rm temp
     1/4 c  Sugar
     1/2 c  Liquid egg substitue @ rm tm
            Liquid sugar substitue equal
            To 1/3 cup sugar
       2 t  Vanilla
       2 c  Cake flour
       2 t  Baking powder
     1/4 c  Instant dry milk;
     1/3 c  Cocoa
       1 c  Water @ room temperature
   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
   Source: From the New Diabetic Cookbook by Mabel Cavaiani, R.D.
   Brought to you and yours via Nancy O'Brion and her Meal-Master