1/2 c Cocoa; 1/2 ts Cream of tartar;
1/2 c Boiling water; 1/3 c Sugar;
3/4 c (1 1/2 sticks) margerine @ 2 1/2 c Cake flour;
Room temperature; 1 ts Baking soda;
Liquid sugar substitue equal 2 ts Baking powder;
To 1/2 cup sugar; 1/4 ts Salt;
2 ts Vinilla; 1/2 ts Cinnamon;
3 Large egg whites;@ rm temp; 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 DIET: Omit salt. Use salt-free
margarine and low-sodium baking powder.
Yields
16 servings