Title: Yellow Cake
Categories: Diabetic Cake Dessert
Yield: 16 Servings

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

Place dry ingredients in mixer bowl and mix at low speed to blend well. Combine 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 pan 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 sides of the pan. Cool to room temperature and cut 4 X 4 to yeild 16 equal servings. 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 yours via Nancy O'Brion and her Meal-Master By fatfree-request@fatfree.com on Jun 16, 1997

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