Yellow Cake With Seven-Minute Frosting

I won't kid you, this is purely for a sugar-fix. My version of yellow cake is a little mealy due to the whole wheat flour. If you can find pastry whole wheat flour, I suspect it would fix the mealiness.
Ingredients

1 cup unbleached white flour
1 cup whole wheat flour—pastry, if you can get it
1¼ cup sugar (or Splenda, for a lower-sugar version)
4 teaspoons baking powder
1 teaspoon salt
½ cup applesauce
1 tablespoon canola oil
2 eggs (or 4 egg whites)
1 cup nonfat milk
1 teaspoon vanilla

Preheat the oven to 350°F. Butter and flour a 9" × 13" cake pan or two 8-inch round pans. Mix the dry ingredients together. Gradually mix the wet ingredients into the dry. Pour the batter into your cake pan. For a 9" × 13" pan, bake 30 minutes or until a toothpick stuck in the middle comes out clean. For two 8-inch pans, 20 minutes. Frost when cooled completely. Store in the refrigerator. When you're ready to have a piece, heat it up for 10 sec in the microwave—it puts a little moisture back into the cake.


Seven-Minute Frosting
For this you will need a double boiler (if you don't have a metal one, set a metal bowl on top of a pot of simmering water) and a hand-held mixer.

Ingredients

1¼ cup sugar (just use sugar, I don't believe Splenda will work for this)
⅓ cup cold water
2 egg whites
¼ teaspoon cream of tartar
1 teaspoon vanilla

Combine sugar, water, egg whites, and cream of tartar in the top of the double boiler. Using a hand-held mixer on low, beat for 30 seconds to combine. Cook the frosting on medium beating constantly on high until stiff peaks form (about 7 minutes—hence the name). Stir in vanilla. Cool frosting before applying to the cake.