Recipe - Diabetic Miracle Rise Chocolate Cake

INGREDIENTS
1 pack Active dry yeast
One half cup Warm water
2 Eggs, OR EGG SUBSTITUTE
One half cup Skim milk
1/3 cup Vegetable Oil
3 tablespoon Sweet*10 Liquid
One half cup Cocoa
2 cup Flour, Pillsbury's All Purp.
1 tablespoon Baking Powder
1 teaspoon Soda
One half teaspoon Salt
1 teaspoon Vanilla
1 teaspoon Red food coloring

Directions: Spray a 9in 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 9inch 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 ~
One half skim milk; 1 Fruit, 1 Fat Created by Pillsbury Kitchens

Exchange From files of A.Broaddus 62993
Posted to MMRecipes Digest V5 #023 by Marie Bordewisch
msleukie@mindspring.com on Jan 23, 1998