Wedding Cake2 Recipe
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Ingredients : Wedding Cake2 Recipe
CAKE
1/2 cup corn oil margarine, softened
1 cup fructose
2 whole eggs
1 tsp vanilla
3 cups cake flour
4 tsp baking powder
1/2 tsp salt, (optional)
1 cup skim milk
3 egg whites
FROSTING
8 oz neufchatel cheese, room temperature
4 packets equal
2 tbsp nonfat milk
1/2 tsp vanilla extract or lemon juice
food coloring, (optional)
For cake, preheat oven to 350 degrees. Spray two 8 or 9-inch cake layer
pans with nonstick spray.
Cream together corn oil 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 become 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.
NUTRITION for frosted cake: One serving (1/16 recipe) = 1 1/2 Starch/
Bread Exchange, 3 Fat Exchanges; 243 calories; 24 gm carbohydrates; 6 gm
protein; 13 gm fat.
NOTES : Original Source: DIABETES FORECAST, JUNE 88 via BBS
Posted to RecipeLu by Shane Ludwig <thierry@wru.org> on Aug 16, 1998.
Posted to RecipeLu by Shane Ludwig <thierry@wru.org> on Aug 18, 1998.
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