|
Ingredients:
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
Direction:
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 cake.
***
For
Details about Ingredients , check your nearest American Store
|
