Kadang2 orang yang ada sakit2 tertentu atau pantang larang tertentu tentu rasa teringin juga nak makan macam mereka yang lain. Mana larat kalau asyik kena tengok orang makan jer... nah, ini hasil rujukan saya. Antaranya dari http://www.diabetesthesilentkiller.com/ Sayapun belum mencuba kek ni, tetapi sekadar untuk berkongsi, saya paparkan di sini..
Chocolate Cake Recipe Ingredients :
3/4 cup margarine, @ rm temp
1/4 cup sugar
1/2 cup liquid egg, substitue @ rm tm
1 liquid sugar, substitue equal
1 to 1/3 cup sugar
2 tsp vanilla
2 cup cake flour
2 tsp baking powder
1/4 cup instant dry milk
1/3 cup cocoa
1 cup water, @ room temperature
1/4 cup sugar
1/2 cup liquid egg, substitue @ rm tm
1 liquid sugar, substitue equal
1 to 1/3 cup sugar
2 tsp vanilla
2 cup cake flour
2 tsp baking powder
1/4 cup instant dry milk
1/3 cup cocoa
1 cup water, @ room temperature
Chocolate Cake Recipe Instructions :
Cream together margarine and sugar at medium speed until light and fluffy.
Add egg substitue, 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. Food Exchange per serving: 1 BREAD EXCHANGE + 2
FAT EXCHANGES; CAL: 157 CHO: 16gm; PRO: 3gm; FAT: 9gm LOW-SODIUM DIETS: Use
salt-free margarine and low-sodium baking powder.
Source: From the New Diabetic Cookbook by Mabel Cavaiani, R.D. Brought to
you and yours via Nancy O'Brion and her Meal-Master
Add egg substitue, 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. Food Exchange per serving: 1 BREAD EXCHANGE + 2
FAT EXCHANGES; CAL: 157 CHO: 16gm; PRO: 3gm; FAT: 9gm LOW-SODIUM DIETS: Use
salt-free margarine and low-sodium baking powder.
Source: From the New Diabetic Cookbook by Mabel Cavaiani, R.D. Brought to
you and yours via Nancy O'Brion and her Meal-Master
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