3/4 Cup margarine @ room temp
1/4 Cup sugar
1/2 Cup liquid egg substitute @ room temp
Liquid sugar substitute equal to 1/3 cup sugar
2 Teaspoon vanilla
2 Cup cake flour
2 Teaspoon baking powder
1/4 Cup instant dry milk
1/3 Cup cocoa
1 Cup water @ room temperature

Cream together margarine and sugar at medium speed until light and fluffy
Add egg substitute, sweetener, and vanilla to creamed mixture and beat at medium speed for 1/2 minute
Stir together flour, baking powder, dry milk, and cocoa to blend
Add 1 cup water to creamed mixture along with flour mixture and mix at medium speed only until smooth Spread evenly in a 9 inch square pan that has been greased with margarine
Bake at 350 degree F. for 30-35 minutes 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 yield 16 equal servings

LOW-SODIUM DIETS: Use salt-free margarine and low-sodium baking powder

Food Exchange per serving: 1 BREAD EXCHANGE + 2 FAT EXCHANGES
CAL: 157CHO: 16gm; PRO: 3gm; FAT: 9gm 

Courtesy New Diabetic Cookbook by Mabel Cavaiani, R.D.

Servings: 16