Cocoa Cake

---------- Recipe via Meal-Master (tm) v8.02

Title: COCOA CAKE
Categories: Diabetic, Cakes, Desserts
Yield: 16 servings

1/2 c Cocoa
1/2 c Boiling water
3/4 c (1 1/2 sticks) margerine @
Room temperature
Liquid sugar substitue equal
To 1/2 cup sugar
2 ts Vinilla;
3 Large egg whites;@ rm temp;
1/2 ts Cream of tartar
1/3 c Sugar
2 1/2 c Cake flour
1 ts Baking soda
2 ts Baking powder
1/4 ts Salt
1/2 ts Cinnamon
1 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 diets: 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
O'Brion and her Meal-Master

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