Ingredients:
2 cup 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 cup sugar
1 egg
3/4 cup milk
1/2 cup sugar-free strawberry jam
1 cup nondairy whipped topping
Preparation:
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.
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Preparation Time: 0:00
Serves: 4
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