1 1/2 cups granulated sugar
1/2 cup butter, softened
3/4 cup egg substitute
1 tablespoon grated lemon rind
1/2 teaspoon salt
Place one layer on cake plate and cover with icing.
Top with second layer.
Cover cake with a thin layer of icing to crumb coat.
Chill in refrigerator for a few minutes.
Spread remaining icing over top and sides of cake.
Frosting is complete. Chill one hour before serving.
Cover loosely and store in refrigerator.
A little bit of frosting left over ... just enough for a midnight snack attack!
Funny how that worked out ...