Yellow Cake

From: The New Diabetic Cookbook by Mabel Caviani, R.D. Brought to you andyours via Nancy O’Brion and her Meal-Master

 ( Retrieved from http://www.easy-diabetic-recipes.com/index.html )

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Prep Time: 10 minutes
Cooking Time: 30-35  minutes
Yields 30 servings

Dietary 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.

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• 2 cup Cake flour
• 1/2 tsp Baking soda
• 1 1/2 tsp Baking powder
• 1/3 cup Sugar
• 3 tbsp Dry buttermilk
• 3/4 cup Water (room temp)
• 1/3 cup Vegetable oil
• Liquid sugar substitute
• Equal to 1/4 cup sugar
• 2 tsp Vanilla
• 1/2 cup Liquid egg substitute @ Room temp
• 1/4 cup Margarine @ room temp

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1. Place dry ingredients in mixer bowl and mix at low speed to blend well.
2. Combine 3/4 cup water, 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.
3. Spread evenly in a 9-inch square pan which has been greased with margarine.
4. 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 X4 to yield 16 equal servings.

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