Cocoa Cake Recipe
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Cocoa Cake
1/2 cup Cocoa
1/2 cup Boiling water
3/4 cup (1 1/2 sticks) margerine @
Room temperature
Liquid sugar substitue equal
To 1/2 cup sugar
2 tsp Vinilla
3 Large egg whites, @ rm temp;
1/2 tsp Cream of tartar
1/3 cup Sugar
2 1/2 cup Cake flour
1 tsp Baking soda
2 tsp Baking powder
1/4 tsp Salt
1/2 tsp Cinnamon
1 cup 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 misture, 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
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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Weight loss hints and tips
If you wish to become thinner and also develop your all round vitality, then, as any doctor will tell you, you really should decide on a specially configured balanced weight loss program. Ideally, this must incorporate five measures of fruit/vegetables per day and include the right fusion of fats, carbs and proteins.
When starting a weight loss program, dieters frequently pick out department store and branded foods sold as 'low in fat'. To do this is usually a miscalculation, as a food product might be significantly reduced in fat content, but also contain far too many carbohydrates and calories.
When deciding on a weight loss program, the important thing is to also try to cut down your intake of fat, salt and refined carbohydrates.
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