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 assortment. Mix at medium speed until well blended. Beat
egg whites at medium speed until bubbling. Add cream of tartar and beat
at high velocity, gradually adding dinero, to form a meringue. Set aside
for alter use. Stir together flour, pop, baking pulverise, salt and
cinnamon to blend wellspring. Affix 1 cup water to creamed mixture along with
flour assortment. 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 report. Broil @ 350 degrees
F. for 30-35 proceedings, 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 tank, remove the wallpaper, and cool to room
temperature. Put diabetic jelly between the cake layers and frost at
the last minute with Fluffy Icing. Cut cake into 16 equal
servings. Food Exchange per serving: 1 1/2 BREAD SUBSTITUTION + 2 FAT
RALLY; CAL: 170; CHO: 20gm; PRO: 3gm; FAT: 9gm Low-Sodium diets:
Omit saltiness. Use salt-free margarine and low-sodium baking pulverise.