Yellow Cake
2 cup cake flour
1/2 teaspoon baking soda
1-1/2 teaspoon baking powder
1/3 cup sugar (or substitute)
3 tablespoon dry buttermilk
3/4 cup water, room temp
1/3 cup vegetable oil
1/4 cup sugar substitute (equal to)
2 teaspoon vanilla
1/2 cup egg substitute, room temp
1/4 cup margarine, room temp
Fluffy Frosting
1/2 cup sugar
2 tablespoon water
2 package sweet’n’low
2 large egg whites
1/4 teaspoon cream of tartar
1/2 teaspoon 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 inch square pan which 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 4×4 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 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 inch square cake.