*  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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