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  Recipe Home » Diabetic » WEDDING CAKE
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  WEDDING CAKE
  Category: Diabetic
  Author: Ashley
  Date: 1/1/2007
  Hits: 234
Ingredients:
Cake:
1/2 C. corn oil margarine, softened
1 C. fructose
2 whole eggs
1 tsp. vanilla
3 C. cake flour
4 tsp. baking powder
1/2 tsp. salt (optional)
1 C. skim milk
3 egg whites
Frosting:
8 oz. Neufchatel cheese at room temperature
4 packets Equal
2 Tbls. nonfat milk
1/2 tsp. vanilla extract, or lemon juice
food coloring (optional)
Instructions:
For cake, preheat oven to 350 degrees F. 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; do not over-bake, 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.
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