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