Brigitte sealing's low-cal cake and frosting
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Brigitte sealing's low-cal cake and frosting
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Last updated 6/12/2012 1:10:31 AM. Recipe ID 37775. Report a problem with this recipe.
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      Title: Brigitte sealing's low-cal cake and frosting
 Categories: Cyberealm, Cakes, Low-cal
      Yield: 1 Cake
MMMMM------------------------FOR THE CAKE-----------------------------
      5    Eggs
      5 tb Hot water
    3/4 c  Sugar
      1 tb Baking powder

MMMMM----------------------FOR THE FROSTING---------------------------
      1 pk Instant low-cal pudding
           .any flavor you like (small)
    1/4 c  Powdered sugar
      1 c  Cold milk
      1    8 oz container low-cal non-
           -dairy whipped topping
  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.

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Recipe ID 37775 (Apr 03, 2005)

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