Wedding Cake

Course : Cakes
Serves: 16
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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 large egg whites
8 ounces Neufchatel cheese -- room temperature
4 packages Equal
2 tablespoons nonfat milk
1/2 teaspoon vanilla extract or lemon juice
1 bottle food coloring -- (optional)

Preparation / Directions:

For cake, preheat oven to 350 degrees. Spray two 8 or 9-inch cake layer pans with nonstick spray. Cream together corn oil margarine and fructose until fluffy. Add the 2 whole eggs 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 between 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 become 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. Add vanilla (or lemon juice) and whip or beat until very smooth. Add one or more food colors as desired. Refrigerate frosting. When cake is cooled, frost between layers and on to

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