Title: Diabetic Miracle Rise Chocolate Cake
Categories: Diabetic Dessert Cake Chocolate
Yield: 12 Servings

INGREDIENTS
1	pk	Active dry yeast;
1/2	c	Warm water;
2		Eggs; OR EGG SUBSTITUTE;
1/2	c	Skim milk'
1/3	c	Vegetable Oil;
3	tb	Sweet*10 Liquid;
1/2	c	Cocoa;
2	c	Flour; Pillsbury's All Purp.
1	tb	Baking Powder;
1	ts	Soda;
1/2	ts	Salt;
1	ts	Vanilla;
1	ts	Red food coloring;

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

From: Bobbi Zee

Exchange From files of A.Broaddus 6-29-93

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