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vu. cups coniecuoners sugar 3 tablespoons cocoa 3 tablespoons margarine 1 teaspoon vanilla 1 tablespoon water 3 tablespoons com syrup Combine confectioners’ sugar, cocoa, margarine and vanilla in medium mixing bowl. Combine water and com syrup in a small saucepan and heat to simmering, but do not boil. Add the hot syrup to the sugar mixture and beat with electric mixer on low speed for 3 minutes or until smooth and glossy. Spread cake with warm frosting. Per serving of cake only: calories 112; protein 1.2 g., fat 4.9 g., carbohydrate 16.8 g., cholesterol 0 mg., sodium 108 mg. Per serving of cake with frosting: calories 162, protein 1.3 g., fat 6.4 g., carbohydrate 26.5 g., cholesterol 0 mg., sodium 122 mg. To create the design on the Cocoa Frosting: Immediately after icing the cake while frosting is soft, draw diagonal S-curved lines over the cake with cake decorator’s writing gel. With a toothpick, lightly pull lines through the frosting perpendicular to the curved lines. Strawberry cake roll This elegant dessert is easier to prepare than it looks and is virtually fat-free. No stick cooking spray 5 egg whites, at room temperature
3/4 cup sugar 1 tablespoon lemon juice 1/8 teaspoon salt 2/3 cup sifted Martha White allpurpose flour 1 teaspoon baking powder 2 tablespoons plus 1 teaspoon confectioners’ sugar 3/4 cup low sugar strawberry spread Fresh strawberries and mint
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