Cocoa Cake

---------- Recipe via Meal-Master (tm) v8.04

Title: Cocoa Cake
Categories: Diabetic, Cakes, Desserts
Yield: 16 servings

0.50 c Cocoa;
0.50 c Boiling water;
0.75 c (1 1/2 sticks) margerine @
Room temperature;
Liquid sugar substitue equal
To 1/2 cup sugar;
2.00 ts Vinilla;
3.00 Large egg whites;@ rm temp;
0.50 ts Cream of tartar;
0.33 c Sugar;
2.50 c Cake flour;
1.00 ts Baking soda;
2.00 ts Baking powder;
0.25 ts Salt;
0.50 ts Cinnamon;
1.00 c Cool water;

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. Bake @ 350 degrees
F. 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 1/2 BREAD EXCHANGE + 2 FAT
EXCHANGE; CAL: 170; CHO: 20gm; PRO: 3gm; FAT: 9gm
LOW-SODIUM DIET: Omit salt. Use salt-free margarine
and low-sodium baking powder.

Source: From the New Diabetic Cookbook by Mabel
Cavaiani, R. D. Brought to you and yours via Nancy