Cocoa Cake

Recipe Ingredients

1/2 cup	55g / 1.9oz	Cocoa
1/2 cup	118ml	Boiling water
3/4 cup	148g / 5.2oz	Margarine (1 1/2 sticks) - at room temp
1/2 cup	99g / 3.5oz	Sugar or substitute
2 teaspoons	10ml	Vanilla
3 teaspoons	15ml	Egg whites - at room temp (large)
1/2 teaspoon	2.5ml	Cream of tartar
1/3 cup	65g / 2.3oz	Sugar
2 1/2 cups	156g / 5.5oz	Cake flour
1 teaspoon	5ml	Baking soda
2 teaspoons	10ml	Baking powder
1/4 teaspoon	1.3ml	Salt
1/2 teaspoon	2.5ml	Cinnamon
1 cup	237ml	Cool water

Recipe Instructions

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.

Bake at 350F 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.

Source:
From the New Diabetic Cookbook by Mabel Cavaiani, R.D.

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