FOR THE CAKE
FOR THE FROSTING
For the Cake: Separate eggs and put in two different
bowls. Beat the egg yolks with a third of the sugar
until it is yellow and creamy. Beat the egg whites
until very stiff, and then beat in the rest of the
sugar. Sieve the four over the egg yolk mixture and
then put the egg snow on top. Fold gently. Line a
springform pan with waxed paper and grease the paper
with some margarine, bottom only. Fill with the
mixture and bake at 350F for 20-30 minutes, or until a
toothpick comes out clean. Let cool a little, open the
springform, invert the cake on a platter and take off
the waxed paper carefully. When cake is completely
cooled, cut gently in half. FOR THE PUDDING FROSTING:
Combine pudding with milk and sugar in a small bowl,
and beat slowly until well blended, about one minute.
Fold in the non-dairy whipped topping. Cool in the
refrigerator until nice and cool and stiff. Fill the
middle of the cake, with a third and put the top of
the cake on. Spread the rest all over as regular
frosting. Heap up little mounds on the rim if it is a
birthday cake and decorate with candies or chocolate
or anything you would on a regular frosted cake. Put
cake in the refrigerator over night. Makes a light,
fresh cake even children love and you can add some
cocoa to the cake mix to have a dark cake and frost
with vanilla pudding or pecan.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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