Serves: 12
Total Calories: 90

CAKE:
1 1/4 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
5 tablespoons stick margarine
1/3 cup granulated sugar
1 1/2 teaspoons vanilla extract
2 eggs
1/4 cup low-fat milk (1%)

SWIRL:
1 1/2 teaspoons cinnamon
1 1/2 teaspoons unsweetened cocoa powder
1 teaspoon granulated sugar

1. Preheat the oven to 350°F. Spray a 12-cup bundt pan with nonstick cooking spray.

2. In a medium bowl, whisk the flour, baking powder, and salt. Set aside.

3. In a medium bowl, with an electric mixer at medium speed, beat the margarine until creamy, 1-2 minutes. Gradually blend in the sugar. Add the vanilla and eggs, stirring until smooth. Add the flour mixture alternately with the milk, ending with flour. Stir 1 more minute.

4. In a small bowl, mix the cinnamon, cocoa, and sugar together until blended.

5. Sprinkle 1 tsp of the cinnamon mixture into the bottom of the prepared bundt pan. Spread half of the batter on top. Sprinkle with 1 1/2 tsp of the cinnamon mixture top with the remaining batter, then the remaining cinnamon mixture. To swirl, take a knife and cut through the entire batter, swerving the knife back and forth.

6. Bake until a toothpick inserted in the center comes out clean, about 18-20 minutes. Cool in the pan for 10 minutes, then invert onto a plate. If needed, loosen the cake with a knife before inverting.

EXCHANGES
1 Carbohydrate
1 Fat

NUTRITION FACTS
Calories 127
Calories from Fat 52
Total Fat 6g
Saturated Fat 1g
Cholesterol 36mg
Sodium 155mg
Carbohydrate 16g
Dietary Fiber 0g
Sugars 6g
Protein 3g

Nutritional Facts:

Serves: 12
Total Calories: 90
Calories from Fat: 21

More Recipes from the Forbidden Foods Diabetic Cooking Cookbook:
Banana Bread
Blueberry Muffins
Buttermilk Biscuits
Chive Biscuits
Cinnamon Coffee Cake
Cinnamon Doughnuts
Cinnamon Rolls
Date Nut Bread
Lemon Poppyseed Muffins
Raisin Scones
Zucchini Bread