2 c. 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 c. sugar
1 egg
3/4 c. milk
1/2 c. sugar-free strawberry jam
1 c. nondairy whipped topping

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.

3 1/2 c. cake flour
4 tsp. baking powder
1 tsp. salt
1 c. shortening
2 c. sugar
8 egg whites
1 c. milk
1 tsp. vanilla extract
1/4 tsp. almond extract
2 fresh coconuts
1/4 c. coconut water
1/3 c. sifted powdered sugar

Heat oven to 350 degrees.  Grease three 9-inch cake pans.  Sift flour, measure and place in sifter, add baking powder, and salt; sift again. Set aside.  Cream shortening until fluffy, add sugar a little at a time until all is used.  Add egg whites one at a time and beat until fluffy.  Add dry ingredients alternately with milk, a little at a time; beginning and ending with dry ingredients.  Add extracts and beat 2 minutes on medium speed.  Divide into prepared pans and bake 25 to 30 minutes.  Grate the fresh coconuts; save the water for brushing cake layers. Brush cake layers with mixture of the coconut water and powdered sugar.  (Plain coconut water will make a soggy cake!)  Stack cake with Boiled icing.BOILING ICING:
1/2 c. water
3 c. sugar
1/4 c. white corn syrup
4 egg whites
1/2 tsp. cream of tartar
1 tsp. almond extract
1 tsp. vanilla extract
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1 stick oleo
1 egg
2 c. flour
2 tsp. soda
1 tsp. vanilla
1 c. dates
2/3 c. Sugar Twin
1/2 tsp. cinnamon
1/4 tsp. cloves
1 1/2 c. applesauce
1 c. nuts

Cream oleo; add egg, sugar and vanilla and sift together.  Add dry ingredients. Add dates,

applesauce and nuts.  Beat at medium speed until blended.  Bake one hour at 350 degrees.

7 eggs
1/2 c. fruit juice, orange
3 tbsp. Sweet ‘n Low or any sugar
substitute
2 tbsp. lemon juice
3/4 tsp. cream of tartar
1 1/2 c. sifted cake flour
1/4 tsp. salt

Separate eggs.  Beat egg whites with salt until foamy.  Add cream of tartar and continue beating until stiff.  In another bowl, combine rest of ingredients and mix well.  Fold in beaten egg whites.  Bake in greased and floured bundt pan at 350 degrees for 40 minutes or longer; test with toothpick.  Serve with no sugar jelly (all fruit) and Cool Whip.

2 c. water
2 c. raisins

Cook until water evaporates.  Add: 2 eggs 2 tbsp. sweetener 3/4 c. cooking oil 1 tsp. soda 2 c. flour 1 1/2 tsp. cinnamon 1 tsp. vanilla   Mix well.  Pour into 8″x8″ greased pan, bake at 350 degrees for 2 minutes. Makes 20 servings.  1 fruit, 2 fat, 185 calories.