* Exported from MasterCook * Wedding Cake Recipe By : Diabetes Forecast, June 1988 Serving Size : 16 Preparation Time :0:00 Categories : Diabetic Cake Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cake: 1/2 c Margarine -- softened 1 c Fructose 2 Eggs 1 ts Vanilla 3 c Cake flour 4 ts Baking powder 1/2 ts Salt (optional) 1 c Skim milk 3 Egg whites Frosting: 8 oz Neufchatel cheese -- room temperature 4 pk Equal 2 tb Nonfat milk 1/2 ts Vanilla extract or lemon juice Food coloring (optional) For cake, preheat oven to 350°F. Spray two 8 or 9" cake layer pans with nonstick spray. Cream together margarine and fructose until fluffy. Add the 2 whole eggs and mix well. Add vanilla. In another bowl mix flour, baking powder, and salt. Alternately add flour and milk to batter, making sure to mix well between additions. Beat egg whites until stiff but not dry. Fold egg whites into batter and pour into prepared cake pans. Bake 20 to 25 minutes; don't overbake as cake will be come dry. Cool on racks for 10 minutes, then turn layers out of pans and continue cooling on racks. For frosting, whip thoroughly cream cheese and milk. Add Equal. Mix again. Add vanilla (or lemon juice) and whip or beat until very smooth. Add one or more food colors as desired. Refrigerate frosting. When cake is cooled, frost between layers and on top. Per serving (1/16 recipe) 1-1/2 Starch/bread exchange, 3 Fat exchanges; 243 calories; 24 g carbs; 6 g protein; 13 g fat Typed into MC by Shane Ludwig - - - - - - - - - - - - - - - - - -