Diabetic Yellow Cake And Fluffy Frosting

Serving Size : 8
Ingredients

for prepare Diabetic Yellow Cake And Fluffy Frosting

:

Amount	Measure	Ingredient - Preparation Method
YELLOW CAKE diabetic yellow cake and fluffy frosting
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
2	teaspoons	vanilla
1/2	cup	egg substitute (room temp)
1/4	cup	margarine (room temp
FLUFFY FROSTING diabetic yellow cake and fluffy frosting
1/2	cup	sugar
2	tablespoons	water
2	packages	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 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.

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