Chocolate Cake 2
Ingredients
3/4 C. margarine, at room temperature
1/4 C. sugar
1/2 C. liquid egg substitute, at room temperature
liquid sugar substitute equal to 1/3 C. sugar
2 tsp. vanilla
2 C. cake flour
2 tsp. baking powder
1/4 C. instant dry milk
1/3 C. cocoa
1 C. water, at room temperature
Cooking Instructions
Cream together margarine and sugar at medium speed until light and fluffy. Add egg substitute, sweetener, and vanilla to creamed mixture. Beat at medium speed for 1/2 minute. Stir together flour, baking powder, dry milk, and cocoa to blend. Add 1 C. 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 degrees F. for 30 to 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)