This yellow cake is a great dessert recipe when having people over. It works well for diabetics too. Change everything into fat free or low fat and you have a healthy cake recipe. Yellow cake beats chocolate cake any day.

Serves: 16

Preparation Time: 15 min

Cooking Time: 35 min

Ingredients

• 2 cups cake flour
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1/3 cup sugar or equivalent substitute
• 3 tablespoons dry buttermilk
• 3/4 cup water, room temp
• 1/3 cup vegetable oil
• 1/4 cup sugar or equivalent substitute
• 2 teaspoons vanilla
• 1/2 cup egg substitute, room temp
• 1/4 cup margarine, room temp
• 1/2 cup sugar
• 2 tablespoons water
• 2 pkgs sweet'n'low
• 2 large egg whites
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon vanilla

Instructions

1. Place dry ingredients in mixer bowl.
    
2. Combine 3/4 cup water, oil, sweetener, vanilla and egg substitute and mix with fork to blend.
    
3. Add margarine to flour mixture along with liquid mixture and mix with a spoon only until well blended.
    
4. Spread evenly in a 9" square pan whick has been greased with margarine.
    
5. 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.
    
6. Cool to room temperature and cut 4x4 to yield 16 equal servings.
    
7. 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.
    
8. Set over simmering water in the bottom of the double boiler.
    
9. Continue to beat at high speed for 4-5 minutes or until soft peaks form.
    
10. Remove from heat.
     
11. Add vanilla to frosting and continue to beat at high speed 1-2 minutes or until thick enough to spread on a cooled cake.
     
12. This is enough frosting for a 2-layer or 9" square cake.