—–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″ square pan whick 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 sufgar, water, sweet’n’low egg whites and cream of tartar in top of a doubl 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″ square cake.