---------- Recipe via Meal-Master (tm) v8.04
       Title: Cocoa Cake
  Categories: Diabetic, Cakes, Desserts
       Yield: 16 servings
    0.50 c  Cocoa;
    0.50 c  Boiling water;
    0.75 c  (1 1/2 sticks) margerine @
            Room temperature;
            Liquid sugar substitue equal
            To 1/2 cup sugar;
    2.00 ts Vinilla;
    3.00    Large egg whites;@ rm temp;
    0.50 ts Cream of tartar;
    0.33 c  Sugar;
    2.50 c  Cake flour;
    1.00 ts Baking soda;
    2.00 ts Baking powder;
    0.25 ts Salt;
    0.50 ts Cinnamon;
    1.00 c  Cool water;
   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. Food
   Exchange per serving: 1 1/2  BREAD EXCHANGE + 2 FAT
   EXCHANGE; CAL: 170; CHO: 20gm; PRO: 3gm; FAT: 9gm
   LOW-SODIUM DIET: Omit salt. Use salt-free margarine
   and low-sodium baking powder.
   Source: From the New Diabetic Cookbook by Mabel
   Cavaiani, R. D. Brought to you and yours via Nancy