8 slices enriched white bread, finely crumbed
1 1/2 cups nonfat dry milk
Artificial sweetener to equal 1 1/2 cups sugar
8 medium eggs
1 tablespoon black walnut extract
2 teaspoons vanilla extract
Strawberry Fluff Frosting (See Card #2)

Combine bread crumbs, milk, and sweetener in a bowl; mix well. In mixing bowl, beat eggs with rotary beater for 5 minutes. Add extracts, and beat 5 minutes longer. Stir egg mixture into crumb mixture; mix well. Pour into 2 (8-inch) round cake pans lined with waxed paper. Bake at 350°F (moderate oven) for 30 minutes. Remove cakes from pans, peel away waxed paper. Cool on rack. Frost with Strawberry Fluff Frosting. Divide evenly. Makes 8 servings (Weight Watchers® Members: Supplement as required.)

Strawberry Fluff Frosting

1 envelope unflavored gelatin
1 1/2 cups cold water, divided
2/3 cup nonfat dry milk
Artificial sweetener to equal 3 tablespoons sugar
1 teaspoon vanilla extract
1 teaspoon strawberry extract
1/4 teaspoon imitation butter flavoring
3 to 4 drops red food coloring

Sprinkle gelatin over 3/4 cup cold water to soften. Cook over very low heat, stirring constantly, until gelatin dissolves. Transfer to bowl. Add remaining ingredients except food coloring; blend well. Chill until mixture mounds when dropped from spoon. Add food coloring. Beat at high speed of electric mixer for 3 minutes, or until consistency of whipped cream. Frosts and fills 2 (8-inch) round layers. (Use for Black Walnut Flavored Cake; Card #4)

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