---------- Recipe via Meal-Master (tm) v8.02
       Title: COCOA CAKE
  Categories: Diabetic, Cakes, Desserts
       Yield: 16 servings
     1/2 c  Cocoa
     1/2 c  Boiling water
     3/4 c  (1 1/2 sticks) margerine @
            Room temperature
            Liquid sugar substitue equal
            To 1/2 cup sugar
       2 ts Vinilla;
       3    Large egg whites;@ rm temp;
     1/2 ts Cream of tartar
     1/3 c  Sugar
   2 1/2 c  Cake flour
       1 ts Baking soda
       2 ts Baking powder
     1/4 ts Salt
     1/2 ts Cinnamon
       1 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
   3gm; FAT: 9gm Low-Sodium diets: 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
   O'Brion and her Meal-Master