Ingredients
To make Cocoa Cake, you'll need:
- 1/2 cup Cocoa
- 1/2 cup Boiling water
- 3/4 cup (1
- 1/2 sticks) margerine @ Room temperature Liquid sugar substitue equal to
- 1/2 cup sugar
- 2 tsp Vinilla
- 3 Large egg whites @ rm temp;
- 1/2 tsp Cream of tartar
- 1/3 cup Sugar
- 2
- 1/2 cup Cake flour
- 1 tsp Baking soda
- 2 tsp Baking powder
- 1/4 tsp Salt
- 1/2 tsp Cinnamon
- 1 cup Cool water
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
Nutritional Facts (Per Serving)
No nutritional facts available.
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