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
It is possible to follow the history of meal recipes back into the distant past, in truth as far back as ancient Egypt, and possibly even further. Having said that, in the main part, these early cookbooks were just primitive hieroglyphic instructions for meal preparation.
Interestingly, the most ancient recipe discovered so far, according to experts is a collection of ancient tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `blissful`. During Roman times around 25BC a man called Apicius created some scripts showing how to cook the recipes cooked by the Romans. In his scrolls, he recounts how the meals of wealthy Romans were separated into appetizers, main meal and afters, something that is very familiar to us today. This early Roman chef describes how the cooks of his times made use of a wide range of herbs and spices, including some familiar names like thyme, mint and parsley. In the fifteenth century, knights returning from the crusades brought back a variety of foods and spices from Arab cuisine, including spices like parsley, basil and rosemary. The introduction of these new herbs and spices created an explosion in manuscripts on food, some of which still exist in private cookery archives. During the succeeding few hundred years, the upper-class families of Europe strove to offer the most extravagent meals, and because of this the best chefs and their collection of recipes became highly prized. Even so, it was during the 19th century that formal cookery and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to assembling, verifying, and writing down recipes to allow everyone to enjoy them. Like it or not, the introduction of television brings us TV chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the internet revolution, allowing everyone to search through massive numbers of recipes just like those on our site. |
We hope you enjoy this Cocoa Cake recipe.
