Cocoa Cake

Directions

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