Italian Cream Cake Variation

1. 1

   Beat egg whites until stiff.

2. 2

   Beat together margarine and vegetable shortening.

3. 3

   Add fructose and Sweet 'N Low and beat until smooth.

4. 4

   Add egg yolks and beat well.

5. 5

   Combine the flour and the creamed mixture alternately with buttermilk.

6. 6

   Stir in the vanilla, then add the beaten egg whites.

7. 7

   Pour into greased and floured Bundt pan and bake at 350u00b0 for the first 10 minutes, then reduce heat to 325u00b0 if baking in a gas oven.

8. 8

   Bake 25 to 30 minutes or until done when tested with straw or toothpick.

* Per serving · 4 servings · Values may vary.

No additional tips available.