Wedding Cake

* Exported from MasterCook *

Wedding Cake

Recipe By : typed into MC by Shane Ludwig <thierry@wru.org>
Serving Size : 16 Preparation Time :0:00
Categories : Diabetic Cake
Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***CAKE***
1/2 cup corn oil margarine -- softened
1 cup fructose
2 whole eggs
1 teaspoon Vanilla
3 cups cake flour
4 teaspoons baking powder
1/2 teaspoon salt -- (optional)
1 cup skim milk
3 egg whites
***FROSTING***
8 ounces Neufchatel cheese -- room temperature
4 packets Equal
2 tablespoons nonfat milk
1/2 teaspoon vanilla extract or lemon juice
food coloring -- (optional)

For cake, preheat oven to 350 degrees. Spray two 8 or 9-inch cake layer pans w
ith nonstick spray.

Cream together corn oil margarine and fructose until fluffy. Add the 2 whole e
ggs and mix well. Add vanilla. In another bowl mix flour, baking powder, and
salt. Alternately add flour and milk to batter, making sure to mix well betwee
n additions.

Beat egg whites until stiff but not dry. Fold egg whites into batter and pour
into prepared cake pans. Bake 20 to 25 minutes; don't overbake as cake will be
come dry.

Cool on racks for 10 minutes, then turn layers out of pans and continue cooling
on racks.

For frosting, whip thoroughly cream cheese and milk. Add Equal. Mix again. A
dd vanilla (or lemon juice) and whip or beat until very smooth. Add one or mor
e food colors as desired. Refrigerate frosting.

When cake is cooled, frost between layers and on top.

NUTRITION for frosted cake: One serving (1/16 recipe) = 1 1/2 Starch/ Bread Exc
hange, 3 Fat Exchanges; 243 calories; 24 gm carbohydrates; 6 gm protein; 13 gm
fat.





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NOTES : Original Source: DIABETES FORECAST, JUNE 88 via BBS