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Recipe
Birthday Cake For Diabetic Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 789g | |
| Calories 2524 | |
| Calories from Fat 677 | 27% |
| Total Fat 77.09g | 96% |
| Saturated Fat 46.48g | 186% |
| Trans Fat 0.0g | |
| Cholesterol 356mg | 119% |
| Sodium 1794mg | 75% |
| Potassium 647mg | 18% |
| Total Carbs 423.91g | 113% |
| Dietary Fiber 4.7g | 16% |
| Sugars 211.2g | 141% |
| Protein 34.23g | 55% |
Ingredients Convert Measures
- 2 c. sifted cake flour
- 2 1/2 teaspoon baking pwdr
- 1/2 teaspoon salt
- 6 tbsp. softened butter
- 1 1/4 teaspoon vanilla
- 1/4 teaspoon almond extract
- 1 c. sugar
- 1 egg
- 3/4 c. lowfat milk
- 1/2 c. sugar-free strawberry jam
- 1 c. nondairy whipped topping
Directions
- Preheat oven to 350 degrees. Line two 8 inch round cake pans with parchment paper or possibly waxed paper. Sift together the flour, baking pwdr and salt. With an electric mixer at medium speed, cream together butter, vanilla and almond extract till fluffy. Gradually add in sugar, beating constantly. Add in egg; beat till mix is fluffy. Then, stirring with a spoon, add in the dry ingredients alternately with lowfat milk, stirring after each addition till batter is smooth.
- Turn into the prepared pans. Bake 25-30 min or possibly till done. When cold spread the strawberry jam between the layers. Spread whipped topping on the top. Store in refrigerator till just before serving. If you want you can add in a drop of red food coloring to the whipped topping before putting it on top of cake.
