INGREDIENTS
1 package active dry yeast
1/2 cup warm water
2 eggs, or egg substitute
1/2 cup skim milk
1/3 cup vegetable oil
3 tbsp sweet*10 liquid
1/2 cup cocoa
2 cup flour, pillsbury's all purp.
1 tbsp baking powder
1 tsp soda
1/2 tsp salt
1 tsp vanilla
1 tsp red food coloring
A Recipe for
Diabetic Miracle Rise Chocolate Cake
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| Judith Olney |
Food Tip |
This Recipe for Diabetic Miracle Rise Chocolate Cake is one of thousands in the Recipes-to-go Diabetic Cookbook.
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| Julia Child |
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This is a recipe for Diabetic Miracle Rise Chocolate Cake from the recipe cookbook of Recipes-to-go (Diabetic)
Food Tip |
A crust eaten in peace is better than a banquet partaken in anxiety. |
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Chowder breathes reassurance. It steams consolation. |
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I've been on a constant diet for the last two decades. I've lost a total of 789 pounds. By all accounts, I should be hanging from a charm bracelet." |
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| Spanish Proverb |
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
Serves: 12
Diabetic Miracle Rise Chocolate Cake Recipe brought to you by Recipes To-Go