m (Robot: Removing from Category:Recipes) |
m (clean up, replaced: cal → calories) |
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== Directions == |
== Directions == |
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| − | # Mix together [[cocoa]] and boiling [[water]] to blend and set aside to cool to room temperature. |
+ | # Mix together [[cocoa]] and boiling [[water]] to blend and set aside to cool to room temperature. |
| − | # Cream [[margarine]] at medium speed until light and fluffy. |
+ | # Cream [[margarine]] at medium speed until light and fluffy. |
| − | # Add sweetener and [[vanilla]] to creamed misture, along with cooled [[cocoa]] mixture. |
+ | # Add sweetener and [[vanilla]] to creamed misture, along with cooled [[cocoa]] mixture. |
| − | # Mix at medium speed until well blended. Beat [[egg white]]s at medium speed until foamy. |
+ | # Mix at medium speed until well blended. Beat [[egg white]]s at medium speed until foamy. |
| − | # Add [[cream of tartar]] and beat at high speed, gradually adding [[Granulated sugar|Sugar]], to form a meringue. |
+ | # Add [[cream of tartar]] and beat at high speed, gradually adding [[Granulated sugar|Sugar]], to form a meringue. |
| − | # Set aside for alter use. |
+ | # Set aside for alter use. |
| − | # Stir together [[flour]], soda, [[baking powder]], [[salt]] and [[cinnamon]] to blend well. |
+ | # Stir together [[flour]], soda, [[baking powder]], [[salt]] and [[cinnamon]] to blend well. |
| − | # Add 1 cup [[water]] to creamed mixture along with [[flour]] mixture. |
+ | # Add 1 cup [[water]] to creamed mixture along with [[flour]] mixture. |
| − | # Beat at medium speed for 1-2 minutes or until well blended. |
+ | # Beat at medium speed for 1-2 minutes or until well blended. |
| − | # 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. |
+ | # 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. |
| − | # Turn cake out onto a cake cooler, remove the paper, and cool to room temperature. |
+ | # Turn cake out onto a cake cooler, remove the paper, and cool to room temperature. |
| − | # Put diabetic jelly between the cake layers and frost at the last minute with fluffy frosting. |
+ | # Put diabetic jelly between the cake layers and frost at the last minute with fluffy frosting. |
| − | # Cut cake into 16 equal servings. |
+ | # Cut cake into 16 equal servings. |
'''Food exchange per serving''': |
'''Food exchange per serving''': |
||
| − | * 1 ½ bread exchange + 2 fat exchange; |
+ | * 1 ½ bread exchange + 2 fat exchange; calories: 170; |
| − | * cho: 20gm; |
+ | * cho: 20gm; |
| − | * pro: 3gm; |
+ | * pro: 3gm; |
| − | * fat: 9gm |
+ | * fat: 9gm |
| − | * low-sodium diets: omit [[salt]]. |
+ | * low-sodium diets: omit [[salt]]. |
* Use salt-free [[margarine]] and low-sodium [[baking powder]]. |
* Use salt-free [[margarine]] and low-sodium [[baking powder]]. |
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| Line 49: | Line 49: | ||
[[Category:Cake flour Recipes]] |
[[Category:Cake flour Recipes]] |
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[[Category:Cocoa Recipes]] |
[[Category:Cocoa Recipes]] |
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| − | [[Category:Diabetic Recipes]] |
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[[Category:Egg white Recipes]] |
[[Category:Egg white Recipes]] |
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[[Category:Meringue Cakes]] |
[[Category:Meringue Cakes]] |
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Revision as of 15:28, 1 December 2010
Description
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
- Mix together cocoa and boiling water to blend and set aside to cool to room temperature.
- Cream margarine at medium speed until light and fluffy.
- Add sweetener and vanilla to creamed misture, along with cooled cocoa mixture.
- Mix at medium speed until well blended. Beat egg whites at medium speed until foamy.
- Add cream of tartar and beat at high speed, gradually adding Sugar, to form a meringue.
- Set aside for alter use.
- Stir together flour, soda, baking powder, salt and cinnamon to blend well.
- Add 1 cup water to creamed mixture along with flour mixture.
- Beat at medium speed for 1-2 minutes or until well blended.
- 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.
- Turn cake out onto a cake cooler, remove the paper, and cool to room temperature.
- Put diabetic jelly between the cake layers and frost at the last minute with fluffy frosting.
- Cut cake into 16 equal servings.
Food exchange per serving:
- 1 ½ bread exchange + 2 fat exchange; calories: 170;
- cho: 20gm;
- pro: 3gm;
- fat: 9gm
- low-sodium diets: omit salt.
- Use salt-free margarine and low-sodium baking powder.