Cocoa Cake

== Ingredients ==
* ½ cup cocoa
* ½ cup boiling water
* ¾ cup (1 ½ 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 cup 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 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. 
== Nutritional information ==
Food exchange per serving: 
* 1½ 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
Category:Cake Recipes
Category:Diabetic friendly Recipes