Diabetic Yellow Cake And Fluffy Frosting

* Exported from MasterCook *

DIABETIC YELLOW CAKE AND FLUFFY FROSTING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Frostings
Diabetic

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----YELLOW CAKE-----
2 cup Cake flour
1/2 teaspoon Baking soda
1 1/2 teaspoon Baking powder
1/3 cup Sugar ( or substitute)
3 tablespoon Dry buttermilk
3/4 cup Water -- room temp
1/3 cup Vegetable oil
1/4 cup Sugar substitute(equal to )/
2 teaspoon Vanilla
1/2 cup Egg substitute(room temp)
1/4 cup Margarine(room temp
-----FLUFFY FROSTING-----
1/2 cup Sugar
2 tablespoon Water
2 package Sweet'n'low
2 Large egg whites
1/4 teaspoon Cream of tartar
1/2 teaspoon 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 whick 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 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 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.

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