HomeDiabetic Yellow Cake And Fluffy Frosting

Yellow Cake And Fluffy Frosting

Posted in : Diabetic on by : Daphne

Ingredients:

Yellow Cake:2 C. cake flour1/2 tsp. baking soda1-1/2 tsp. baking powder1/3 C. sugar (or substitute)3 Tbsp. dry buttermilk3/4 C. water, room temperature1/3 C. vegetable oil1/4 C. sugar substitute2 tsp. vanilla1/2 C. egg substitute, room temperature1/4 C. margarine, room temperatureFluffy Frosting:1/2 C. sugar2 Tbsp. water2 packages Sweet ‘n Low2 large egg whites1/4 tsp. cream of tartar1/2 tsp. vanilla

Instructions:

Yellow Cake: Place dry ingredients in mixer bowl and mix at low speed to blend well. Combine 3/4 C. 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-inch square pan, which has been greased with margarine. Bake 30 to 35 minutes at 375 degrees 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 into 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 to 5 minutes, or until soft peaks form. Remove from heat. Add vanilla to frosting and continue to beat at high speed 1 to 2 minutes, or until thick enough to spread on a cooled cake (enough frosting for a two-layer or 9-inch square cake).