Lemon Ring Cake
|Fat free margarine||1 1⁄2 Cup (24 tbs)|
|Powdered sugar/1 cup powdered sugar + 12 packets sweet 'n low||2 Cup (32 tbs)|
|Sifted cake flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1 1⁄2 Teaspoon|
|Lite salt||1⁄2 Teaspoon|
|Lemon juice||2 Teaspoon|
|Beaten egg whites||2|
|Grated lemon peel||1 Teaspoon|
|Powdered sugar/1/2 cup powdered sugar + 6 packets sweet 'n low||1 Cup (16 tbs), sifted|
|Prepared dream whip||1 1⁄3 Ounce, made with skim milk (1 Package, Optional For Topping)|
GLAZE: Combine all ingredients in a medium bowl with an electric mixer to use as a glaze over cooled cake.
CAKE: Beat together Promise Fat-Free margarine and sugar until fluffy.
Add Egg Beaters, ONE AT ATIME, beating after each addition.
Sift the cake flour three times along with the baking powder, soda and salt.
Gradually add to the creamed sugar mixture.
Fold in the vanilla, lemon juice, lemon peel, and beaten egg whites.
Pour into a tube or bundt pan that has been sprayed with a non-fat cooking spray.
Bake at 325°F.for 45 minutes.
Check with a toothpick inserted in middle to see if it comes out clean.
Bake longer if necessary.
Cool 5 minutes.
Invert pan and cool completely.
Pour lemon glaze over the top.
Top with prepared Dream Whip as you slice the cake if desired.