Ingredients Jump to Instructions ↓

  1. 1/2 cup 55g / 1.9oz Cocoa

  2. 1/2 cup 118ml Boiling water

  3. 3/4 cup 148g / 5 1/5oz Margarine (1 1/2 sticks) - at room temp

  4. 1/2 cup 99g / 3 1/2oz Sugar or substitute

  5. 2 teaspoons 10ml Vanilla

  6. 3 teaspoons 15ml Egg whites - at room temp (large)

  7. 1/2 teaspoon 2 1/2ml Cream of tartar

  8. 1/3 cup 65g / 2 1/3oz Sugar

  9. 2 1/2 cups 156g / 5 1/2oz Cake flour

  10. 1 teaspoon 5ml Baking soda

  11. 2 teaspoons 10ml Baking powder

  12. 1/4 teaspoon 1 1/3ml Salt

  13. 1/2 teaspoon 2 1/2ml Cinnamon

  14. 1 cup 237ml Cool water

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 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 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 at 350F 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.


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