Cocoa cake

 
                                 Cocoa Cake
 
 Recipe By     :  New Diabetic Cookbook
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Cakes                            Chris's Diabetic Cookbook
                 Chocolate
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  cup           cocoa
      1/2  cup           boiling water
      3/4  cup           (1 1/2 sticks) margarine -- at room temp
                         liquid sugar substitute equal
                         to 1/2 cup sugar
    2      teaspoons     vanilla
    3      large         egg whites -- @ rm temp,
      1/2  teaspoon      cream of tartar
      1/3  cup           sugar
    2 1/2  cups          cake flour
    1      teaspoon      baking soda
    2      teaspoons     baking powder
      1/4  teaspoon      salt
      1/2  teaspoon      cinnamon
    1      cup           cool water
 
 Mix together cocoa and boiling water to blend and set aside to cool to room tem
 perature. 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 cre
 am 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 c
 innamon to blend well. Add 1 cup water to creamed mixture along with flour mixt
 ure. Beat at medium speed for 1-2 minutes or until well blended. Stir batter ca
 refully 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 teste
 r 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 bet!
 !
 ween the cake layers and frost at the last minute with Fluffy Frosting. Cut cak
 e 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 pow
 der.
 
 Source: From the New Diabetic Cookbook by Mabel Cavaiani, R. D. Brought to you