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Diabetic Yellow Cake & Fluffy Frosting

2 c cake flour
1/2 ts baking soda
1 1/2 ts baking powder
1/3 c sugar or equivalent substitute
3 tb dry buttermilk
3/4 c water, room temp
1/3 c vegetable oil
1/4 c sugar or equivalent substitute
2 ts vanilla
1/2 c egg substitute, room temp
1/4 c margarine, room temp

1/2 c sugar
2 tb water
2 pkgs sweet'n'low
2 large egg whites
1/4 ts cream of tartar
1/2 ts vanilla

Place dry ingredients in mixer bowl. 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.

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. 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.

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