MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Diabetic Yellow Cake and Fluffy Frosting
 Categories: Cakes, Diabetic
      Yield: 16 servings
 
MMMMM------------------------YELLOW CAKE-----------------------------
      2 c  Cake flour                        1/3 c  Vegetable oil
    1/2 ts Baking soda                       1/4 c  Sugar substitute (equal to)
  1 1/2 ts Baking powder                       2 ts Vanilla
    1/3 c  Sugar (or substitute)             1/2 c  Egg substitute (room temp)
      3 tb Dry buttermilk                    1/4 c  Margarine (room temp)
    3/4 c  Water, room temp              

MMMMM----------------------FLUFFY FROSTING---------------------------
    1/2 c  Sugar                               2    Large egg whites
      2 tb Water                             1/4 ts Cream of tartar
      2 pk Sweet'n'low                       1/2 ts 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 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 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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