Sugar Free Spring Fling Layered White Cake

By litspec_

Ingredients

• 1 1/2 cups SPLENDA® Granular -3 3/4 cup cake flour -1 1/2 teaspoons baking powder -1 teaspoon baking soda -1/4 cup granulated sugar -2/3 cup unsalted butter, softened -7 large egg whites -1 1/4 cu
• Icing
• 1/2 cup light butter, softened
• 1 cup SPLENDA® Granular
• 1 pound fat-free cream cheese
• 2 teaspoons vanilla extract
• Filling
• 3/4 cup reduced sugar apricot preserves
• 1 pint strawberries, thinly sliced

Details

Servings 18

Preparation

Step 1

Preheat oven to 350°F (175°C). Lightly spray two 9-inch cake pans with baking spray. Set aside.
Make cake. Sift flour. Mix SPLENDA®:, flour, baking powder, baking soda and sugar together in a medium sized mixing bowl. Mix on low speed until ingredients are blended. Add softened butter. Mix on low speed until butter is very finely distributed (about 2 to 3 minutes).
Add egg whites. Mix on low speed until incorporated. Scrape sides of bowl. Mix on medium-high speed 1 to 2 minutes or until batter is light and well blended. Scrape sides of bowl. Add buttermilk and extracts. Mix on medium speed until blended.
Pour cake batter into prepared pans. Bake in preheated 350°F oven 20 to 25 minutes or until edges of cake appear slightly dry. Allow cake to cool in pans 10 to 15 minutes.
Remove from pans and cool on wire racks until ready to ice.
Prepare Icing. Beat softened butter and SPLENDA®: briefly in a medium sized mixing bowl (until SPLENDA is just incorporated). Add cream cheese. Mix until lump free (about 1 minutes) Scrape sides of bowl and add vanilla. Mix well.
Assemble cake. Slice cooled cake layers in half. Using a serrated knife slice cakes in half horizontally, to create 4 cake layers.
Place 1 cake layer on cake stand or plate. Spread 1/3 of the preserves over the cake layer. Top with 1/3 of the strawberries. Repeat process until all layers are assembled.*
Ice cake.