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Ingredientes
- 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 c. sugar
- 2 tsp Vinilla,
- 3 lrg egg whites,@ rm temp,
- 1/2 tsp Cream of tartar
- 1/3 c. Sugar
- 2 1/2 c. Cake flour
- 1 tsp Baking soda
- 2 tsp Baking pwdr
- 1/4 tsp Salt
- 1/2 tsp Cinnamon
- 1 c. Cold water
Direcciones
- Mix together cocoa and boiling water to blend and set aside to cold to room temperature. Cream margarine at medium speed till light and fluffy. Add in sweetener and vanilla to creamed misture, along with cooled cocoa mix. Mix at medium speed till well blended. Beat egg whites at medium speed till foamy. Add in cream of tartar and beat at high speed, gradually adding sugar, to create a meringue. Set aside for alter use. Stir together flour, soda, baking pwdr, salt and cinnamon to blend well. Add in 1 c. water to creamed mix along with flour mix. Beat at medium speed for 1-2 min or possibly till well blended. Stir batter carefully into pans which have been greased with margarine and lined on the bottom with wax paper.
- Bake @ 350 degrees F. for 30-35 min, on till 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 cold 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.
- salt-free margarine and low-sodium baking pwdr.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 76g | |
| Recipe makes 12 servings | |
| Calories 143 | |
| Calories from Fat 5 | 3% |
| Total Fat 0.59g | 1% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 379mg | 16% |
| Potassium 65mg | 2% |
| Total Carbs 30.05g | 8% |
| Dietary Fiber 1.2g | 4% |
| Sugars 5.7g | 4% |
| Protein 3.91g | 6% |
