Cocoa Cake

Method

• 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