Ingredients
- 2 cups cake flour
- 3/4 cup water
- 1/2 cup liquid egg substitute
- 5/8 cup sugar
- 3/8 cup vegetable oil
- 1/4 cup margarine (room temp)
- 3 tablespoons dry buttermilk
- 2 teaspoons vanilla
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
Place dry ingredients in mixer bowl and mix at low speed to blend well. Com bine 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 pa n 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 s ides of the pan. Cool to room temperature and cut 4 X 4 to yeild 16 equal ser vings.
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.
