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2 c. sifted cake flour
2 1/2 tsp. baking powder
1/2 tsp. salt
6 tbsp. softened margarine
1 1/4 tsp. vanilla
1/4 tsp. almond extract
1 c. sugar
1 egg
3/4 c. milk
1/2 c. sugar-free strawberry jam
1 c. nondairy whipped topping
Preheat oven to 350 degrees. Line two 8 inch round cake pans with parchment
paper or waxed paper. Sift together the flour, baking powder and salt. With an
electric mixer at medium speed, cream together margarine, vanilla and almond
extract until fluffy. Gradually add sugar, beating constantly. Add egg; beat
until mixture is fluffy. Then, stirring with a spoon, add the dry ingredients
alternately with milk, stirring after each addition until batter is smooth.
Turn into the prepared pans. Bake 25-30 minutes or until done. When cool
spread the strawberry jam between the layers. Spread whipped topping on the
top. Store in refrigerator until just before serving. If you want you can add a
drop of red food coloring to the whipped topping before putting it on top of



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