Ingredients
1/2 cup cocoa
1/2 cup boiling water
3/4 cup (1 1/2 sticks) margerine @
1 room temperature
1 liquid sugar substitue equal
1 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
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 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
Servings: 16 servings
Cocoa Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert; Diabetic
The History of Recipes
Food historians have tracked the existance of recipes back into history, in fact as far back as ancient Egypt, and maybe even further. In practice though, these, ancient recipes were just primitive pictorial recipes for food preparation.
Interestingly, the oldest recipe discovered so far, according to experts are some ancient tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `wonderful`. Closer to modern times, we have a couple of recipe books dating from the 1300s ; a recipe book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, these books are not about the curry that is familiar to us all today, but instead recipes for the types of meals enjoyed by the rich and powerful of that period. In the fifteenth century, knights returning from the crusades brought back a variety of spices and herbs from middle-east cuisine, including spices such as basil and coriander. The introduction of these new foods and spices created a torrent in manuscripts on food, most of which are kept safe in private collections. During the succeeding few hundred years, the upper-class families of Europe competed to serve up the most exotic banquets, and because of this chefs and their recipe collections became highly prized. Nevertheless, it wasn`t until the nineteenth century that formal cookery and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, testing, and writing down recipes to help cooks of their time. Like it or not, the introduction of television brings us TV cooks and the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting everyone to search through massive numbers of recipes such as those found on this site. |
We hope you enjoy this Cocoa Cake recipe.
