Yellow Cake and Fluffy Frosting

Yellow cake

 * 2 cup cake flour
 * ½ tsp baking soda
 * 1½ tsp baking powder
 * ⅓ cup sugar (or substitute)
 * 3 tbsp dry buttermilk
 * ¾ cup water (room temperature)
 * ⅓ cup vegetable oil
 * ¼ cup sugar substitute
 * 2 tsp vanilla
 * ½ cup egg substitute (room temperature)
 * ¼ cup margarine (room temperature)

Fluffy frosting

 * ½ cup sugar
 * 2 tbsp water
 * 2 packs Sweet'n'Low
 * 2 large egg whites
 * ¼ tsp cream of tartar
 * ½ tsp vanilla

Yellow cake

 * 1) Place dry ingredients in mixer bowl and mix at low speed to blend well. Combine ¾ cup water, oil, sweetener,vanilla and egg substitute and mix with fork to blend.
 * 2) Add margarine to flour mixture along with liquid mixture and mix with a spoon only until well blended.
 * 3) Spread evenly in a 9" square pan which has been greased with margarine.
 * 4) 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.
 * 5) Cool to room temperature and cut 4x4 to yield 16 equal servings.

Fluffy frosting

 * 1) Combine sugar, water, Sweet'n'Low, egg whites and cream of tartar in top of a double boiler and beat at high speed for 1 minute.
 * 2) Set over simmering water in the bottom of the double boiler.
 * 3) Continue to beat at high speed for 4 – 5 minutes or until soft peaks form.
 * 4) Remove from heat.
 * 5) Add vanilla to frosting and continue to beat at high speed 1 – 2 minutes or until thick enough to spread on a cooled cake.
 * 6) This is enough frosting for a 2-layer or 9" square cake.