Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 oz Baking chocolate; 2 ts Vanilla extract;
1/2 c Water; boiling 1 ts Baking soda;
1/2 c Butter; 1/2 ts Salt;
1/2 c Granulated sugar replacement 1 c Buttermilk;
3 tb Granulated fructose 4 Egg whites; stiffly beaten
4 Eggs yolks;

Melt chocolate to boiling water. Cool. Cream butter, sugar replacement
amd fructose until fluffy. Add egg yolks, one at a time, beating well after
each addition. Blend in vanilla and chocolate water. Sift flour with
baking soda and salt, add alternately with buttermilk to chocolate mixture,
beating well after each addition until smooth. Fold in beaten egg whites.
Grease three 3 9" baking pans; line them with paper, grease again, and
lightly flour pans; pour batter into the three pans. Bake at 350 degrees
for 25 to 30 minutes or until cakes test done. Remove from pans onto racks,
remove paper lining. Cool. Food Exchange per serving: 1/2 BREAD EXCHANGE +
1/2 FAT EXCHANGE; CAL: 50; Source: The Diabetic Chocolate Cookbook by Mary
Jane Finsand Brought to you and yours via Nancy O'Brion and her
Meal-Master.

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