Changes: Cocoa Cake

Latest revision as of 17:31, 28 February 2011

Ingredients

½ cup cocoa
½ cup boiling water
¾ cup (1½ sticks) margarine at room temperature
liquid sugar substitute equal to ½ cup sugar
2 tsp vanilla
3 large egg whites at room temperature
½ tsp cream of tartar
⅓ cup sugar
2½ cups cake flour
1 tsp baking soda
2 tsp baking powder
¼ tsp salt
½ 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 mixture, 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 later 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.

Nutritional information

Per serving:

Calories: 170 | cho: 20gm | pro: 3gm | fat: 9gm
Food exchanges: 1½ bread | 2 fat
Low-sodium diets: omit salt. Use salt-free margarine and low-sodium baking powder.

@@ Line 1: / Line 1: @@
+== Ingredients ==
-{{Wikifiedrecipe}}
+* ½ cup [[cocoa]]
-==Description==
+* ½ cup boiling [[water]]
+* ¾ cup (1½ sticks) [[margarine]] at room temperature
+* liquid [[sugar substitute]] equal to ½ cup sugar
+* 2 tsp [[vanilla]]
-===Ingredients===
+* 3 large [[egg white]]s at room temperature
-* 1/2 cup [[cocoa]]
+* ½ tsp [[cream of tartar]]
-* 1/2 cup boiling [[water]]
+* ⅓ cup [[granulated sugar|sugar]]
-* 3/4 cup (1 ½ sticks) [[margerine]] @
+* 2½ cups [[cake flour]]
-* 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]]
+* ¼ tsp [[salt]]
-* 1/2 tsp [[cinnamon]]
+* ½ tsp [[cinnamon]]
 * 1 cup cool [[water]]
-===Directions===
+== 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.
-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; [[cal]]: 170; cho: 20gm; pro: 3gm; fat: 9gm low-sodium diets: omit [[salt]]. Use salt-free [[margarine]] and low-sodium [[baking powder]].
+# Add sweetener and [[vanilla]] to creamed mixture, along with cooled [[cocoa]] mixture.
+# Mix at medium speed until well blended.
-===Other links===
+# 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.
+# Set aside for later 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.
+== Nutritional information ==
-==See also==
+Per serving:
+* Calories: 170 | cho: 20gm | pro: 3gm | fat: 9gm
+* Food exchanges: 1½ bread | 2 fat
+* Low-sodium diets: omit [[salt]]. Use salt-free [[margarine]] and low-sodium [[baking powder]].
-[[Category:Recipes]] [[Category:Diabetic Recipes]]
+[[Category:Cake flour Recipes]]
-[[category:cream of tartar Recipes]]
+[[Category:Cocoa Recipes]]
-[[category:baking powder Recipes]]
+[[Category:Egg white Recipes]]
-[[category:baking soda Recipes]]
+[[Category:Meringue cake Recipes]]
-[[category:egg whites Recipes]]
-[[category:cake flour Recipes]]
-[[category:margarine Recipes]]
-[[category:margarine Recipes]]
-[[category:cinnamon Recipes]]
-[[category:vanilla powder Recipes]]
-[[category:water Recipes]]
-[[category:cocoa Recipes]]
-[[category:Sugar Recipes]]
-[[category:granulated sugar Recipes]]
-[[category:flour Recipes]]
-[[category:cream Recipes]]
-[[category:salt Recipes]]
-[[category:slaked lime Recipes]]