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Diabetic Cocoa Cake

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Diabetic Cocoa Cake recipe

 

Yield

16 servings

Prep

15 min

Cook

35 min

Ready

1 hrs

Ingredients

Amount Measure Ingredient Features
½ cup cocoa powder Camera
½ cup water
boiling
Camera
¾ cup margarine
at room temp
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sugar substitute
liquid, equal to 1/2 cup sugar
*
2 teaspoons vanilla extract Camera
3 large egg whites
at room temp,
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½ teaspoon cream of tartar Camera
cup sugar Camera
2 ½ cups cake flour Camera
1 teaspoon baking soda Camera
2 teaspoons baking powder Camera
¼ teaspoon salt Camera
½ teaspoon cinnamon Camera
1 cup water
cool
Camera
Low Cholesterol, Cholesterol-Free, Trans-fat Free

Directions

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 cup innamon to blend well.

Add 1 cup water to creamed mixture along with flour mixture.

Beat at medium speed for 1 to 2 minutes or until well blended. Stir batter ca refully into pans that have been greased with margarine and lined on the bottom with wax paper.

Bake @ 350℉ (180℃). 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.

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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 68g (2.4 oz)
Amount per Serving
Calories 180 46% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 198mg 8%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 5%
Sugars g
Protein 6g
Vitamin A 8% Vitamin C 0%
Calcium 2% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
 

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