Diabetic Yellow Cake and Fluffy Frosting

Yield: 1 servings

-YELLOW CAKE-
2 c Cake flour 1/3 c Vegetable oil
1/2 ts Baking soda 1/4 c Sugar substitute(equal to )/
1 1/2 ts Baking powder 2 ts Vanilla
1/3 c Sugar ( or substitute) 1/2 c Egg substitute(room temp)
3 tb Dry buttermilk 1/4 c Margarine(room temp
3/4 c Water, room temp

-FLUFFY FROSTING-
1/2 c Sugar 2 Large egg whites
2 tb Water 1/4 ts Cream of tartar
2 pk Sweetnlow 1/2 ts 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 4x4 to yield 16 equal servings. FLUFFY FROSTING:
Combine sufgar, water, sweetnlow 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.