Diabetic Yellow Cake And Fluffy Frosting

Recipe Ingredients

		Yellow Cake
2 cups	125g / 4.4oz	Cake flour
1/2 teaspoon	2.5ml	Baking soda
1 1/2 teaspoons	7.5ml	Baking powder
1/3 cup	65g / 2.3oz	Sugar (or substitute)
3 tablespoons	45ml	Dry buttermilk
3/4 cup	177ml	Water - room temp
1/3 cup	78ml	Vegetable oil
1/4 cup	49g / 1.7oz	Sugar substitute
2 teaspoons	10ml	Vanilla
1/2 cup	99g / 3.5oz	Egg substitute (room temp)
1/4 cup	49g / 1.7oz	Margarine (room temp
		Fluffy Frosting
1/2 cup	99g / 3.5oz	Sugar
2 tablespoons	30ml	Water
2		Sweet'n'Low
2		Egg whites (large)
1/4 teaspoon	1.3ml	Cream of tartar
1/2 teaspoon	2.5ml	Vanilla

Recipe Instructions

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 which has been greased with margarine.

Bake 30-35 minutes at 375F 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 sugar, water, sweet'n'low egg whites and cream of tartar in top of a double boiler and beat at high speed 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.

Source:
The Big Fat Red Juicy Apple Cook Book

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