Cocoa Cake

Ingredients

 * ½ cup cocoa
 * ½ cup boiling water
 * ¾ cup (1 ½ sticks) margarine at room temperature
 * liquid sugar substitute equal to ½ cup sugar
 * 2 tsp vanilla
 * 3 large egg whites, at room temperature
 * ½ tsp cream of tartar
 * ⅓ cup sugar
 * 2½ cup cake flour
 * 1 tsp baking soda
 * 2 tsp baking powder
 * ¼ tsp salt
 * ½ tsp cinnamon
 * 1 cup cool water

Directions

 * 1) Mix together cocoa and boiling water to blend and set aside to cool to room temperature.
 * 2) Cream margarine at medium speed until light and fluffy.
 * 3) Add sweetener and vanilla to creamed mixture, along with cooled cocoa mixture.
 * 4) Mix at medium speed until well blended.
 * 5) Beat egg whites at medium speed until foamy.
 * 6) Add cream of tartar and beat at high speed, gradually adding sugar, to form a meringue.
 * 7) Set aside for alter use.
 * 8) Stir together flour, soda, baking powder, salt and cinnamon to blend well.
 * 9) Add 1 cup water to creamed mixture along with flour mixture.
 * 10) Beat at medium speed for 1-2 minutes or until well blended.
 * 11) Stir batter carefully into pans that have been greased with margarine and lined on the bottom with wax paper.
 * 12) 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.
 * 13) Turn cake out onto a cake cooler, remove the paper, and cool to room temperature.
 * 14) Put diabetic jelly between the cake layers and frost at the last minute with fluffy frosting.
 * 15) Cut cake into 16 equal servings.

Nutritional information
Food exchange per serving:
 * 1½ 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 powder