Title: Cocoa Cake
Categories: Diabetic Cake Dessert
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 DIET: 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 By fatfree-request@fatfree.com on Jun 16, 1997

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