Chocolate Cake (lf) Recipe
Yield: 12 servingsRecipe by luhu.jp
Ingredients:
3 tbsp: Margarine,
1/2 cup: Sugar,
1 each: Egg,
1 1/4 cup: Non-fat buttermilk,
1/4 cup: Unsweetened cocoa powder,
1/4 tsp: Salt,
1 tsp: Baking soda,
1 tsp: Baking powder,
1 1/2 cup: Unbleached flour, sifted
PER SERVING
*cals,
*gm protein,
*gm total fat,
*gm unsat fat,
*gm sat fat,
*gm carbo,
*mg chol,
*gm fiber,
*mg sodium,
*mg calcium,
EXCHANGES
*fat,
*starch,
Directions:
Preheat oven to 375F. Lightly coat an 8-inch round cake pan with nonstick
cooking spray. With an electric mixer cream the margarine and sugar in a
mixing bowl. Beat in the egg. Stir in the buttermilk. Set the bowl aside.
In a large bowl, combine the cocoa, salt, baking soda, baking powder, and
flour, and mix together well. Add the creamed margarine-buttermilk mixture
to the dry ingredients in one batch. Stir until the dry ingredients are
thoroughly moistened. Pour the batter into the prepared pan and smooth the
top with a spatula. Bake for 35 minutes, or until a cake tester comes out
dry. Remove from the pan and let cool on a rack. Yield: Makes 12 servings.
Source: The N/S Flavor Set-Point Weight-Loss Cookbk Formatted for MM:de
Source from luhu.jp
cooking spray. With an electric mixer cream the margarine and sugar in a
mixing bowl. Beat in the egg. Stir in the buttermilk. Set the bowl aside.
In a large bowl, combine the cocoa, salt, baking soda, baking powder, and
flour, and mix together well. Add the creamed margarine-buttermilk mixture
to the dry ingredients in one batch. Stir until the dry ingredients are
thoroughly moistened. Pour the batter into the prepared pan and smooth the
top with a spatula. Bake for 35 minutes, or until a cake tester comes out
dry. Remove from the pan and let cool on a rack. Yield: Makes 12 servings.
Source: The N/S Flavor Set-Point Weight-Loss Cookbk Formatted for MM:de
Source from luhu.jp