Anne's Low-Sugar Chocolate Cake Recipe

Ingredients
<br>- ½ cup unsweetened cocoa powder
<br>- ½ cup boiling water
<br>- 2 ½ cups cake flour
<br>- 1 teaspoon baking soda
<br>- 2 teaspoons baking powder
<br>- ½ teaspoon ground cinnamon
<br>- ¼ teaspoon salt
<br>- ¾ cup margarine
<br>- ½ cup granular sucrolose sweetener
<br>- 2 teaspoons vanilla extract
<br>- 1 cup cold water
<br>- 3  egg whites
<br>- ½ teaspoon cream of tartar
<br>- ⅓ cup white sugar
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pans.  Stir the boiling water into the cocoa powder, and set aside to cool.  In a separate bowl, sift together the cake flour, baking soda, baking powder, cinnamon and salt.
<br>step 2: In a medium bowl, cream together the margarine and the granular sucrolose until light and fluffy.  Beat in the vanilla, the cold water, and the cooled cocoa mixture.
<br>step 3: In a large glass or metal mixing bowl, beat egg whites until foamy.  Gradually add the cream of tartar and sugar, continuing to beat until stiff peaks form.  Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
<br>step 4: Pour batter into prepared pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
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Ingredients
- ½ cup unsweetened cocoa powder
- ½ cup boiling water
- 2 ½ cups cake flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¾ cup margarine
- ½ cup granular sucrolose sweetener
- 2 teaspoons vanilla extract
- 1 cup cold water
- 3 egg whites
- ½ teaspoon cream of tartar
- ⅓ cup white sugar

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pans. Stir the boiling water into the cocoa powder, and set aside to cool. In a separate bowl, sift together the cake flour, baking soda, baking powder, cinnamon and salt.
step 2: In a medium bowl, cream together the margarine and the granular sucrolose until light and fluffy. Beat in the vanilla, the cold water, and the cooled cocoa mixture.
step 3: In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add the cream of tartar and sugar, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
step 4: Pour batter into prepared pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

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