1/4 c. sifted all purpose flour
1 tsp. baking powder
1/4 tsp. salt
3 tbsp. cocoa
1/4 c. cold coffee
1 tbsp. sugar substitute
1 egg
1 tbsp. salad oil
1/4 c. cold water
1 tsp. vanilla

Sift flour, baking powder, soda, and salt together.  Blend cocoa and coffee.  Beat egg and all sugar substitute, water, salad oil, and vanilla and stir into dry ingredients, mixing only until smooth.  Stir in cocoa and coffee mixture.  Line one 8 inch round layer cake pan with wax paper and grease with 1/8 teaspoon butter.  Pour batter into pan, cover pan with foil and place in shallow pan of water.  Bake at 350 degrees for 25 minutes.  Remove from pan onto cake rack and cool. Cut layer in half crosswise to make half of a two layer cake.  One serving = 1 fruit and 1 fat exchange.

Tags: CHOCOLATE CAKE, cuisine, diabet, Diabetic Recipes, recipe, Recipes