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; cal: 170;
- cho: 20gm;
- pro: 3gm;
- fat: 9gm
- low-sodium diets: omit salt.
- Use salt-free margarine and low-sodium baking powder.