Family Favorite Cake
Yield
1 cakePrep
20 minCook
30 minReady
1 hrsLow Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
margarine
|
|
| 1 ½ | cups |
artifical sweetener
|
* |
| 4 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 3 | cups |
all-purpose flour
|
|
| 1 | cup |
milk, skim
|
|
| 1 | teaspoon |
almond extract
|
*
|
| ¾ | cup |
egg whites
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
margarine
|
|
| 355 | ml |
artifical sweetener
|
* |
| 2E+1 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 237 | ml |
milk, skim
|
|
| 5 | ml |
almond extract
|
*
|
| 177 | ml |
egg whites
|
|
Directions
Preheat oven to 375℉ (190℃).
Cream margarine and sweetener.
Sift baking powder, salt, flour, then add alternately with skim milk to creamed mixture.
Add almond extract, and beat egg whites until stiff peaks form, and fold in.
Pour into 2 well-greased 9 inch layer pans.
Bake about 30 minutes.
Cool a few minutes, then remove from pans and cool further on wire racks.
Frost.
