not a recipe... but some ideas from a diabetic :o)

Jackie, I am a Type-I diabetic who had to deal with the wedding cake issue. Has your doctor taught you how to count/exchange carbs? An easy solution would be to skip the roll/starch exchange(s) in the meal, and enjoy a small piece of cake afterwards... minus the frosting. In everyday life, our "cakes" consist of whole grain veggie cakes/bread (carrot, zucchini, banana, etc)(substitute applesauce for the butter, and fruit juice concentrate for the sugar) without icing, but that wouldn't go over too well with wedding guests! You could also check at your health food store for some grain-derived sweeteners that have less of an effect on blood sugar. I once made pecan pie using something like Sucanat, and did fine -- you know that pecan pie is definitely off-limits, otherwise! Finally, if you are determined to make a cake you can eat (remember, you still have to count carbs!), check out Minuha Cannon's book, "Sweets Without Guilt - the Fructose Dessert Cookbook". Hope this was helpful! (I would just use my favorite, crowd-pleasing cake recipe, and enjoy a small piece myself!)
:o) Karen