Ingredients
- 15 jelly roll that has been sprayed with spray (pan)
- 11 by
- 2 eggs
- 250 gr all purpose flour
- 230 gr margarine
- 200 gr sugar
- 100 gr semisweet chocolate chips
- 65 gr sugar
- 45 gr cocoa
- 9 gr vanilla
- 5 gr baking soda
- 1 gr cinnamon
- 1 gr salt
of the pan and a cake tester comes out clean from the center. Place on wire rack and sprinkle chocolate chips evenly over the top of the hot bars. Mark four by eight and cool until chocolate has hardended. Cut as marked. (Might be a good idea to cut even more sugar out of this.) Food Exchange per serving: 1 STARCH EXCHANGE + -20ºC AT EXCHANGE CHO: 14g; PRO: 2g; FAT: 7g; CAL: 123 Low-sodium diets: Omit salt. Use salt-free margarine. Desserts for Diabetic by Mabel Cavaiani, R.D. Brought to you and yours by Nancy O'Brion and her Meal-Master
