Ad blocker interference detected!
Wikia is a free-to-use site that makes money from advertising. We have a modified experience for viewers using ad blockers
Wikia is not accessible if you’ve made further modifications. Remove the custom ad blocker rule(s) and the page will load as expected.
- 2 cup all-purpose flour
- 1 cup Sugar
- 1/2 cup cocoa
- 1 tsp baking soda
- dry substitute equal to 1/3
- cup Sugar
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1 cup margarine (2 sticks), at
- room temperature
- 2 large eggs
- 2 tsp vanilla
- 1/2 cup semisweet chocolate chips
Place flour, Sugar, cocoa, baking soda, dry sugar substitute, cinnamon, and salt in a mixer bowl and mix a low speed to blend well. Add margarine, eggs, vanilla and water, and mix at medium speed to blend well. Spread batter evenly in an 11" by 15" jelly roll pan that has been sprayed with pan spray or greased with margarine. Bake at 325 °F for 20 to 25 minutes, or until bars pull away the sides of the pan and a cake tester comes out clean from the center. Place on wire rack and sprinkle chocolate chips evenly over the top of the hot bars. Mark four by eight and cool until chocolate has hardended. Cut as marked. (might be a good idea to cut even more Sugar out of this). Food exchange per serving: 1 starch exchange + 1 fat exchange cho: 14g; pro: 2g; fat: 7g; calories: 123 low-sodium diets: omit salt. Use salt-free margarine. Desserts for diabetic by mabel cavaiani, r.d.