Cocoa Cake

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