Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           cocoa
     1/2  cup           boiling water
     3/4  cup           (1 1/2 sticks) margarine  at room temp
                        liquid sugar substitute equal
                        to 1/2 cup sugar
   2      teaspoons     vanilla
   3      large         egg whites --  at room temp
     1/2  teaspoon      cream of tartar
     1/3  cup           sugar
   2 1/2  cups          cake flour
   1      teaspoon      baking soda
   2      teaspoons     baking powder
     1/4  teaspoon      salt
     1/2  teaspoon      cinnamon
   1      cup           cool water

Preparation:

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 mixture, 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.