Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cakes Diabetic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-RUTH BURKHARDT (KKBG35A)
-----CAKE-----
1/2 cup Butter
1 1/2 cup Fructose
2 Eggs
2 tablespoon Cocoa
2 ounce Red Food Coloring
1 teaspoon Vanilla
1 teaspoon Salt
1 cup Buttermilk
2 cup Flour
1 tablespoon Vinegar
1 teaspoon Baking Soda
-----FROSTING-----
1 cup Milk
5 tablespoon Flour
1 cup Butter
1 cup Granulated Fructose
1 teaspoon Vanilla
CAKE: Cream together butter, fructose and eggs. Make a paste of cocoa and
food coloring. Add the paste to the creamed mixture. Mix salt and vanilla
in buttermilk and add alternately with the flour. Mix soda and vinegar
separately, add last, folding in. DO NOT BEAT after adding soda mixture.
Bake at 350 for 30 minutes. ICING: Boil together milk and flour until
thickened. Let stand until cool. Cream together butter, fructose and
vanilla. Add milk and flour mix and beat very well. (The longer you beat it
the better it gets)
