Diabetic Yellow Cake And Fluffy Frosting from Healthy Diabetic Recipes

Diabetic Yellow Cake And Fluffy Frosting Recipe

Recipe Ingredients:

MMMMMYELLOW CAKE

2 cup Cake flour
1/2 tsp Baking soda
1 1/2 tsp Baking powder
1/3 cup Sugar ( or substitute)
3 tbsp Dry buttermilk
3/4 cup Water, room temp
1/3 cup Vegetable oil
1/4 cup Sugar substitute(equal to )/
2 tsp Vanilla
1/2 cup Egg substitute(room temp)
1/4 cup Margarine(room temp

MMMMMFLUFFY FROSTING

1/2 cup Sugar
2 tbsp Water
2 package Sweet'n'low
2 Large egg whites
1/4 tsp Cream of tartar
1/2 tsp 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 whick has been greased with
margarine. Bake 30-35 minutes at 375 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 4x4 to yield 16 equal servings. FLUFFY FROSTING:
Combine sufgar, water, sweet'n'low egg whites and cream of tartar in
top of a doubl 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 4-5 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.

Servings: 1

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

~ Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

 

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