Recipe - Cocoa Cake

One half cup Cocoa
One half cup Boiling water
Three fourths cup (1 One half sticks) margerine @
Room temperature
Liquid sugar substitue equal
To One half cup sugar
2 teaspoon Vinilla;
3 Large egg whites;@ rm temp;
One half teaspoon Cream of tartar
1/3 cup Sugar
2 One half cup Cake flour
1 teaspoon Baking soda
2 teaspoon Baking powder
One fourth teaspoon Salt
One half teaspoon Cinnamon
1 cup 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 12 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 3035 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 One half BREAD EXCHANGE + 2 FAT
EXCHANGE; CAL: 170; CHO: 20gm; PRO: 3gm; FAT: 9gm
LowSodium diets: Omit salt. Use saltfree margarine and lowsodium
baking powder.

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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip