Diabetic Yellow Cake And Fluffy Frosting

Course : Diabetic
Serves: 1
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2 cups cake flour
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1/3 cup sugar -- ( or substitute)
3 tablespoons dry buttermilk
3/4 cup water -- room temp
1/3 cup vegetable oil
1/4 cup sugar substitute -- (equal to )/
2 teaspoons vanilla
1/2 cup egg substitute -- (room temp)
1/4 cup margarine -- (room temp
1/2 cup sugar
2 tablespoons water
2 packages sweetnlow
2 large egg whites
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla

Preparation / Directions:

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 make 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 c


Nutritional Information:

2841 Calories (kcal); 133g Total Fat; (42% calories from fat); 39g Protein; 368g Carbohydrate; 2mg Cholesterol; 2351mg Sodium

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