1/2 c Watkins Pure Baking Cocoa
1/2 c Boiling water
3/4 c (1 1/2 sticks) margarine at room temperature
Liquid sugar substitute equal to
1/2 cup sugar
1 ts Watkins Vanilla, Original Double-Strength
3 Large egg whites at room temperature
1/2 ts Cream of tartar
1/3 c Sugar
2 1/2 c Cake flour
1 ts Baking soda
2 ts Watkins Baking Powder ~ aluminum free
1/4 ts Watkins
Sea Salt
1/2 ts Watkins
Pure Ground 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 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
later 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 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
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