Diabetic Yellow Cake & Fluffy Frosting

Directions

Yellow Cake place dry ingredients in mixer bowl and mix at low speed to blend well.

Combine ¾ 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 inch square pan whick has been greased with margarine.

Bake 30 to 35 minutes at 375 F degree, or until cake tester comes out clean and the cake pulls away from the sides of the pan.

Cool to room temperature and cut 4×4 to yield 16 equal servings.

Fluffy Frosting:

Combine sufgar, water, sweet’n'low egg whites and cream of tartar in top of a double 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 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.

This is enough frosting for a 2-layer or 9 inch square cake.