*  Exported from  MasterCook  *
 
                                Wedding Cake
 
 Recipe By     : typed into MC by Shane Ludwig <thierry@wru.org>
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Diabetic                         Cake
                 Dessert
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ***CAKE***
      1/2  cup           corn oil margarine -- softened
    1      cup           fructose
    2      whole         eggs
    1      teaspoon      Vanilla
    3      cups          cake flour
    4      teaspoons     baking powder
      1/2  teaspoon      salt -- (optional)
    1      cup           skim milk
    3                    egg whites
                         ***FROSTING***
    8      ounces        Neufchatel cheese -- room temperature
    4      packets       Equal
    2      tablespoons   nonfat milk
      1/2  teaspoon      vanilla extract or lemon juice
                         food coloring -- (optional)
 
 For cake, preheat oven to 350 degrees.  Spray two 8 or 9-inch cake layer pans w
 ith nonstick spray.
 
 Cream together corn oil margarine and fructose until fluffy.  Add the 2 whole e
 ggs 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 betwee
 n 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 be
 come 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.  A
 dd vanilla (or lemon juice) and whip or beat until very smooth.  Add one or mor
 e 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 Exc
 hange, 3 Fat Exchanges; 243 calories; 24 gm carbohydrates; 6 gm protein; 13 gm 
 fat.
 
 
 
 
 
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 NOTES : Original Source: DIABETES FORECAST, JUNE 88 via BBS

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