2 cups plus 1/2 cup water
1 cup margarine
2/3 cup white sugar
2 eggs
1 cup all-purpose flour
1/2 teaspoon baking soda
1 1/2 teaspoons salt
1/2 cup white sugar
1 cup white sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract
3 egg whites
3 tablespoons water
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream butter with 2 cups fat and 2/3 sugar until creamy. Add eggs and flour and stir until well blended. Stir in baking soda and salt; gradually stir in cornstarch. Fold egg whites into cream mixture until no streaks remain. Pour mixture into cooled cake mixture into cake pan; sprinkle with cinnamon and vanilla.
Bake for 25 to 29 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow to cool in pan before removing from tin. Makes 20 large Bundt cakes.
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