Yield: 4 servings
|1¾ cup||Cake flour; sifted|
|3 teaspoons||Baking powder|
|4 \N||Eggs; separated|
|½ cup||Melted butter or oil|
|¾ cup||Fruit sweet|
|¾ cup||Fudge sweet|
Sift dry ingredients together and set aside. Combine the butter or oil, Fruit Sweet, Fudge Sweet and vanilla. Add the yolks to the liquid mixture, blending one at a time. Add the flour mixture to the liquid mixture alternately with the milk. Whip the egg whites to stiff peaks and fold in gently but thoroughly.
Bake at 350F for ½ hour in 2 (9") round greased and floured tins. Test.
Cake will spring back when lightly touched. For a drier cake, bake until the cake draws away from the edge of the pan. Cool.
FILLING: 1 (8 oz.) pkg. cream cheese 3 tbsp. Fruit Sweet 1 tsp. vanilla.
Blend together. Cream cheese may be warmed slightly to soften for blending.
Fill cake, then frost with whipped cream sweetened to taste with Fruit Sweet, flavored with vanilla or your favorite flavoring. Drizzle melted Fruit Sweet around edge of cake. May place thinly sliced strawberries on top.
Per serving: 263 Calories (kcal); 6g Total Fat; (20% calories from fat); 10g Protein; 41g Carbohydrate; 191mg Cholesterol; 504mg Sodium Food Exchanges: 2½ Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.