2 cups Cake flour
1/2 teaspoon Baking soda
1 1/2 teaspoons Baking powder
1/3 cup Sugar
3 tablespoons Dry buttermilk
3/4 cup Water — (room temp)
1/3 cup Vegetable oil
Liquid sugar sbustitute Equal to 1/4 cup sugar 2 teaspoons Vanilla
1/2 cup Liquid egg substitute @
Room temp 1/4 cup Margarine @ room temp
Place dry ingredients in mixer bowl and mix at low speed to blend well. Com bine 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 pa n 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 s ides of the pan. Cool to room temperature and cut 4 X 4 to yeild 16 equal ser vings.
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 y