Cocoa Cake

• 1/2 cup cocoa powder
• 1/2 cup water boiling
• 3/4 cup margarine at room temp
• 1 x sugar substitute liquid, equal to 1/2 cup sugar
• 2 teaspoons vanilla extract
• 3 large egg whites at room temp,
• 1/2 teaspoon cream of tartar
• 13 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 water cool

1. Mix together cocoa and boiling water to blend and set aside to cool to room temperature.
2. Cream margarine at medium speed until light and fluffy.
3. Add sweetener and vanilla to creamed mixture, along with cooled cocoa mixture.
4. Mix at medium speed until well blended.
5. Beat egg whites at medium speed until foamy.
6. Add cream of tartar and beat at high speed, gradually adding sugar, to form a meringue .
7. Set aside for alter use.
8. Stir together flour, soda, baking powder, salt and cup innamon to blend well.
9. Add 1 cup water to creamed mixture along with flour mixture.
10. Beat at medium speed for 1 to 2 minutes or until well blended.
11. Stir batter ca refully into pans that have been greased with margarine and lined on the bottom with wax paper.
12. Bake @ 350F (180C).
13. 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.
14. Turn cake out onto a cake cooler, remove the paper, and cool to room temperature.
15. Put diabetic jelly between the cake layers and frost at the last minute with Fluffy Frosting.

cocoa powder, water boiling, margarine, sugar substitute liquid, vanilla, egg whites, cream of tartar, sugar, cake flour, baking soda, baking powder, salt, cinnamon, water

Taken from recipeland.com/recipe/v/cocoa-cake-33963 (may not work)