Diabetic Yellow Cake And Fluffy Frosting Recipe
Yield: one 9-inch square cake
- 1 cup Cake flour
- 1 cup whole wheat flour
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1/3 cup sugar (or substitute)
- 3 tbsp dry buttermilk
- 3/4 cup water, room temp
- 1/3 cup vegetable oil
- 1/4 cup sugar substitute such as Splenda®
- 2 tsp vanilla
- 1/2 cup egg substitute (room temp)
- 1/4 cup margarine (room temp)
- 1/2 cup Sugar
- 2 tbsp Water
- 2 packages Sweet'n'low
- 2 Large egg whites
- 1/4 tsp Cream of tartar
- 1/2 tsp Vanilla
- 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 4x4 to yield 16 equal servings.
- Prepare a double boiler and bring water to a simmer.
- Combine sugar, water, sweet'n'low, egg whites and cream of tartar in the top of the double boiler and beat at high speed for 1 minute.
- Place bowl sugar and egg mixture over the simmering water and 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.
Recipe reviewed by Dietitian Kimberly A. Tessmer, RD LD
In the event that you find that this Apple Cobbler recipe is not appropriate for diabetics, please contact us and and we will review your suggestions.