Ingredients

2 C. sifted cake flour
2-1/2 tsp. baking powder
1/2 tsp. salt
6 Tbsp. margarine, softened
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

Cooking Instructions

Preheat oven to 350 degrees F. 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 and 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 to 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 desired, add a drop of red food coloring to the whipped topping before putting it on top of cake.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)