Diabetic Yellow Cake And Fluffy Frosting Recipe
Servings: 1
Ingredients
- 2 c. Cake flour
- 1/2 tsp Baking soda
- 1 1/2 tsp Baking pwdr
- 1/3 c. Sugar ( or possibly substitute)
- 3 Tbsp. Dry buttermilk
- 3/4 c. Water, room temp
- 1/3 c. Vegetable oil
- 1/4 c. Sugar substitute(equal to )/
- 2 tsp Vanilla
- 1/2 c. Egg substitute(room temp)
- 1/4 c. Margarine(room temp
- 1/2 c. Sugar
- 2 Tbsp. Water
- 2 pkt Sweet'n'low
- 2 lrg egg whites
- 1/4 tsp Cream of tartar
- 1/2 tsp Vanilla
Directions
- YELLOW CAKE:Place dry ingredients in mixer bowl and mix at low speed to blend well. Combine 3/4 c. water, oil, sweetener,vanilla and egg substitute and mix with fork to blend. Add in margarine to flour mix along with liquid mix and mix with a spoon only till well blended.Spread proportionately in a 9" square pan whick has been greased with margarine. Bake 30-35 min at 375 F or possibly till cake tester comes out clean and the cake pulls away from the sides of the pan. Cold to room temperature and cut 4x4 to yield 16 equal servings. FLUFFY FROSTING: Combine sufgar, water, sweet'n'low egg whites and cream of tartar in top of a doubl boiler and beat at high spped for 1 minute. Set over simmering water in the bottom of the double boiler. Continue to beat at high speed for 4-5 min or possibly till soft peaks form. Remove from heat. Add in vanilla to frosting and continue to beat at high speed 1-2 min or possibly till thick sufficient to spread on a cooled cake. This is sufficient frosting for a 2-layer or possibly 9" square cake.
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