Yield: 1 Cake
|5 tablespoons||Hot water|
|1 tablespoon||Baking powder|
|1 pack||Instant low-cal pudding|
|.any flavor you like (small)|
|¼ cup||Powdered sugar|
|1 cup||Cold milk|
|1||8 oz container low-cal non- dairy whipped topping|
FOR THE CAKE
FOR THE FROSTING
For the Cake: Separate eggs and put in two different bowls. Beat the egg yolks with a third of the sugar until it is yellow and creamy.
Beat the egg whites until very stiff, and then beat in the rest of the sugar. Sieve the four over the egg yolk mixture and then put the egg snow on top. Fold gently. Line a springform pan with waxed paper and grease the paper with some margarine, bottom only. Fill with the mixture and bake at 350F for 20-30 minutes, or until a toothpick comes out clean. Let cool a little, open the springform, invert the cake on a platter and take off the waxed paper carefully. When cake is completely cooled, cut gently in half. FOR THE PUDDING FROSTING: Combine pudding with milk and sugar in a small bowl, and beat slowly until well blended, about one minute. Fold in the non-dairy whipped topping. Cool in the refrigerator until nice and cool and stiff. Fill the middle of the cake, with a third and put the top of the cake on.
Spread the rest all over as regular frosting. Heap up little mounds on the rim if it is a birthday cake and decorate with candies or chocolate or anything you would on a regular frosted cake. Put cake in the refrigerator over night. Makes a light, fresh cake even children love and you can add some cocoa to the cake mix to have a dark cake and frost with vanilla pudding or pecan.