This document provides a recipe for a cocoa cake that is suitable for diabetics. The ingredients include cocoa, water, margarine, sugar substitute, vanilla, egg whites, flour, baking soda, baking powder, salt, and cinnamon. The steps involve mixing the dry and wet ingredients separately and then combining them. The batter is poured into a prepared pan and baked for 30-35 minutes until a tester comes out clean. The cake is cooled, filled with diabetic jelly, and frosted with a fluffy frosting before being cut into 16 servings. Each serving provides 1.5 bread exchanges, 2 fat exchanges, 170 calories, 20g carbs, 3g protein, and 9g fat.