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COCOA CAKE

Category: Diabetic

Author: Ashley

Date: 1/1/2007

Rating:

(3.0) by 1 users

Ingredients:

1/2 C. cocoa
1/2 C. boiling water
3/4 C. (1-1/2 sticks) margarine, at room temperature
liquid sugar substitute equal to 1/2 C. sugar
2 tsp. vanilla
3 large egg whites, at room temperature
1/2 tsp. cream of tartar
1/3 C. sugar
2-1/2 C. cake flour
1 tsp. baking soda
2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. cinnamon
1 C. cool water
Fluffy Frosting:
1/2 C. sugar
2 Tbls. water
2 packages Sweet 'n Low
2 large egg whites
1/4 tsp. cream of tartar
1/2 tsp. vanilla

Instructions:

Mix together cocoa and boiling water to blend. 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 later use. Stir together flour, soda, baking powder, salt and cinnamon to blend well. Add 1 C. water to creamed mixture along with flour mixture. Beat at medium speed 1 to 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 350 degrees F. for 30 to 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. Frost at the last minute with Fluffy Frosting. Cut cake into desired pieces, and serve. Fluffy Frosting: Combine sugar, water, Sweet 'n Low, egg whites, and cream of tartar in top of a double boiler. Beat at high speed for 1 minute. Set over simmering water in the bottom of the double boiler. Continue to beat at high speed 4 to 5 minutes, or until soft peaks form. Remove from heat. Add vanilla to frosting. Continue to beat at high speed 1 to 2 minutes, or until thick enough to spread on a cooled cake (enough frosting for a 2-layer or 9-inch square cake).