Title: Diabetic Yellow Cake and Fluffy Frosting
Categories: Cake Diabetic
Yield: 1 Servings
| YELLOW CAKE |
| 2 | c | Cake flour |
| 1/2 | ts | Baking soda |
| 1 1/2 | ts | Baking powder |
| 1/3 | c | Sugar ( or substitute) |
| 3 | tb | Dry buttermilk |
| 3/4 | c | Water, room temp |
| 1/3 | c | Vegetable oil |
| 1/4 | c | Sugar substitute(equal to )/ |
| 2 | ts | Vanilla |
| 1/2 | c | Egg substitute(room temp) |
| 1/4 | c | Margarine(room temp |
| FLUFFY FROSTING |
| 1/2 | c | Sugar |
| 2 | tb | Water |
| 2 | pk | Sweet'n'low |
| 2 | | Large egg whites |
| 1/4 | ts | Cream of tartar |
| 1/2 | ts | Vanilla |
YELLOW CAKE: Place dry ingredients in mixer bowl and mix at low speed to
blend well. Combine 3/4 cup water, oil, sweetener, vanilla and egg
substitute and mix with fork to blend. Add margarine to flour mixture along
with liquid mixture and mix with a spoon only until well blended. Spread
evenly in a 9" square pan which has been greased with margarine. Bake 30-35
minutes at 375 F or until cake tester comes out clean and the cake pulls
away from the sides of the pan. Cool to room temperature and cut 4x4 to
yield 16 equal servings. FLUFFY FROSTING: Combine sugar, water, sweet'n'low
egg whites and cream of tartar in top of a double boiler and beat at high
speed for 1 minute. Set over simmering water in the bottom of the double
boiler. Continue to beat at high speed for 4-5 minutes or until soft peaks
form. Remove from heat. Add vanilla to frosting and continue to beat at
high speed 1-2 minutes or until thick enough to spread on a cooled cake.
This is enough frosting for a 2-layer or 9" square cake. By
fatfree-request@fatfree.com on Jun 16, 1997