Cocoa Cake

Ingredients

 * 1/2 cup cocoa
 * 1/2 cup boiling water
 * 3/4 cup (1 ½ sticks) margerine @ room temperature
 * liquid Sugar substitue equal
 * to ½ cup Sugar
 * 2 tsp vinilla
 * 3 large egg whites, @ rm temp
 * 1/2 tsp cream of tartar
 * 1/3 cup Sugar
 * 2 1/2 cup cake flour
 * 1 tsp baking soda
 * 2 tsp baking powder
 * 1/4 tsp salt
 * 1/2 tsp cinnamon
 * 1 cup cool water

Directions

 * 1) Mix together cocoa and boiling water to blend and set aside to cool to room temperature.
 * 2) Cream margarine at medium speed until light and fluffy.
 * 3) Add sweetener and vanilla to creamed misture, along with cooled cocoa mixture.
 * 4) Mix at medium speed until well blended. Beat egg whites at medium speed until foamy.
 * 5) Add cream of tartar and beat at high speed, gradually adding Sugar, to form a meringue.
 * 6) Set aside for alter use.
 * 7) Stir together flour, soda, baking powder, salt and cinnamon to blend well.
 * 8) Add 1 cup water to creamed mixture along with flour mixture.
 * 9) Beat at medium speed for 1-2 minutes or until well blended.
 * 10) Stir batter carefully into pans that have been greased with margarine and lined on the bottom with wax paper. For 30-35 minutes, on until a cake tester comes out clean from the center of the cake and the cake pulls away from the sides of the pan.
 * 11) Turn cake out onto a cake cooler, remove the paper, and cool to room temperature.
 * 12) Put diabetic jelly between the cake layers and frost at the last minute with fluffy frosting.
 * 13) Cut cake into 16 equal servings.

Food exchange per serving:


 * 1 ½ bread exchange + 2 fat exchange; cal: 170;
 * cho: 20gm;
 * pro: 3gm;
 * fat: 9gm
 * low-sodium diets: omit salt.
 * Use salt-free margarine and low-sodium baking powder.