Try this Diabetic Yellow Cake and Fluffy Frosting recipe, or contribute your own.
Suggest a better descriptionYELLOW 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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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Serving Size: 1 Serving (1926g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 5122 | ||
Calories from Fat: 507 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 56.3g | 75 % | |
Saturated Fat 4.8g | 24 % | |
Monounsaturated Fat 31g | ||
Polyunsanturated Fat 17.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 1304.1mg | 45 % | |
Potassium 1167.5mg | 31 % | |
Total Carbohydrate 1051.8g | 309 % | |
Dietary Fiber 16.3g | 65 % | |
Sugars, other 1035.5g | ||
Protein 85.8g | 123 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5122
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