Yield:
16 ServingsIngredients:
| 2 | c | Cake wheat flour, flour |
| 1/2 | ts | baking soda baking soda |
| 1 1/2 | ts | baking powder |
| 1/3 | c | sugars sugar |
| 3 | tb | Dry buttermilk |
| 3/4 | c | water (room temp) |
| 1/3 | c | oil, vegetable vegetable oil |
| Liquid sugar sbustitute | ||
| Equal to 1/4 cup sugar | ||
| 2 | ts | vanilla |
| 1/2 | c | Liquid egg substitute @ room temp |
| 1/4 | c | margarine, Regular margarine @ room temp |
Preparation for Low Fat and Healthy Yellow cake Recipe:
Place dry ingredients in mixer bowl and mix at low speed to blendwell. Combine 3/4 cup ater, oil, sweetener, vanilla and egg
substitute and mix with a 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-inch square pan which has been
greased with margarine. Bake 30-35 minutes at 375 degrees F., or
until a cake tester comes out clean and the cake pulls away from the
sides of the pan. Cool to room temperature and cut 4 X 4 to yield 16
equal servings.
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