1/4 c Margarine; softened
1/2 c Sugar; divided
3 tb Sugar
1 1/2 c Cake flour; Sifted
1 1/2 ts Baking powder
1/4 ts Salt
2/3 c Skim milk
1 ts Vanilla extract
2 Egg whites
Vegetable cooking spray
-VANILLA CREAM FILLING-
1/2 c Sugar
1 tb Cornstarch
2 ts Cornstarch
1/8 ts Salt
1 1/4 c Skim milk
1 lg Egg; lightly beaten
1 ts Vanilla extract
CHOCOLATE GLAZE
2 tb Sugar
1 1/2 tb Cocoa
3/4 ts Cornstarch
1/3 c Skim milk
1/2 ts Vanilla extract
Beat margarine at high speed with an electric mixer until creamy; gradually
add 1/2 cup sugar, beating well (about 5 minutes).
Combine flour, baking powder, and salt. Add to margarine mixture
alternately with milk, beginning and ending with flour mixture. Stir in
vanilla.
Beat egg whites at high speed until foamy. Gradually add remaining 3T
sugar, beating until stiff peaks form. Stir one-third of egg white mixture
into batter; fold remaining egg white mixture into batter. Pour into an
8-inch round cake pan coated with cooking spray.
Bake at 350F for 35 minutes or until a wooden pick inserted in center comes
out clean. Cool in pan on wire rack 5 minutes; remove from pan, and cool
completely on wire rack.
Split cake in half horizontally; place bottom layer, cut side up, on a
serving plate. Spread with Vanilla Cream Filling; top with remaining cake
layer, cut side down. Spread Chocolate Glaze over top of cake. Chill 3
hours.
VANILLA CREAM FILLING: Combine first 5 ingredients in a saucepan, stirring
with a wire whisk until blended. Bring to a boil over medium heat, and cook
1 minute, stirring constantly. Stir in vanilla. Cover pan and chill until
set. Makes 1 1/2 cups.
CHOCOLATE GLAZE: Combine sugar, cocoa, and cornstarch in a small saucepan.
Gradually add milk, stirring until well blended. Bring to a boil over
medium heat, and cook 1 minute, stirring constantly. Stir in vanilla. Makes
about 1/3 cup.
Yields
10 Servings