Cocoa Cake
Serving Size : 16
Ingredients for prepare Cocoa Cake
:
| Amount | Measure | Ingredient - Preparation Method |
| 1/2 | cup | cocoa |
| 1/2 | cup | boiling water |
| 3/4 | cup | margarine (1 1/2 sticks) - at room temp |
| 1/2 | cup | sugar or substitute |
| 2 | teaspoons | vanilla |
| 3 | large | egg whites - at room 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 |
recipe Cocoa Cake
Mix together cocoa and boiling water to blend and set aside to
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cool to room temperature. Cream margarine at medium speed until light and fluffy. Add sweetener and vanilla to creamed mixture,
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along with cooled cocoa mixture. Mix at medium speed until well blended. Beat egg
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whites at medium speed until foamy. Add cream of tartar and beat at high speed, gradually adding sugar, to
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form a meringue. Set aside for alter use. Stir together flour, soda, baking powder, salt and cinnamon
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to blend well. Add 1 cup water to creamed mixture along with flour mixture. Beat at medium
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speed for 1-2 minutes or until well blended. Stir batter carefully into pans that have been greased with margarine and
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lined on the bottom with wax paper. Bake at 350F for 30-35 minutes, on until a
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cake tester comes out clean from the center of the cake and the
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cake pulls away from the sides of the pan. Turn cake out onto a cake cooler, remove the
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paper, and cool to room temperature. Put Diabetic jelly between the cake layers and frost at the
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last minute with Fluffy Frosting. Cut cake into 16 equal servings.
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