Italian Cream Cake Variation - cooking recipe

Ingredients

4 eggs, separated
1/2 c. margarine
1/2 c. solid vegetable shortening
1/4 c. fructose
10 Sweet 'N Low packets
2 c. self-rising flour
1 c. buttermilk
1 tsp. vanilla

Preparation

Beat egg whites until stiff.
Beat together margarine and vegetable shortening.
Add fructose and Sweet 'N Low and beat until smooth.
Add egg yolks and beat well.
Combine the flour and the creamed mixture alternately with buttermilk.
Stir in the vanilla, then add the beaten egg whites.
Pour into greased and floured Bundt pan and bake at 350\u00b0 for the first 10 minutes, then reduce heat to 325\u00b0 if baking in a gas oven.
Bake 25 to 30 minutes or until done when tested with straw or toothpick.