Diabetic Miracle Rise Chocolate Cake

desserts, diabetic

----INGREDIENTS----
1 pkg active dry yeast
1/2 cup warm water
2 eggs, or egg substitute
1/2 cup skim milk
1/3 cup vegetable oil
3 tablespoon sweet*10 liquid
1/2 cup cocoa
2 cup flour, pillsbury's all purp.
1 tablespoon baking powder
1 teaspoon soda
1/2 teaspoon salt
1 teaspoon vanilla
1 teaspoon red food coloring

Directions: Spray a 9-in tube or Bundt pan. In a large mixer bowl, soften yeast in warm water. Add egg substitute, milk, oil and Sweet*10. Beat 2 minutes at high speed. Add cocoa, dry ingredients, vanilla and food coloring. Blend at low speed; beat 3 minutes at medium speed. Pour batter into greased 9-inch Bundt pan or tube pan. Cover with foil; let rise in warm place for 45 minutes. Bake at 350 degreds for 30 to 35 minutes until a wooden pick inserted in center of cake comes out clean. Invert immediately onto wire rack. Cool. 1/12th of cake has 145 calories. Exchange values ~ 1/2 skim milk; 1 Fruit, 1 Fat Created by Pillsbury Kitchens Exchange From files of A.Broaddus 6-29-93