- 1/2 cup unsweetened cocoa powder
- 1/2 cup boiling water
- 2 1/2 cups cake flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup margarine
- 1/2 cup granular sucrolose sweetener
- 2 teaspoons vanilla extract
- 1 cup cold water
- 3 egg whites
- 1/2 teaspoon cream of tartar
- 1/3 cup white sugar
- 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.
- 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.
- 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.
- 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.