Spring Fling Layered White Cake

Ingredients:

Cake:

1 1/2 C. Splenda

3 3/4 C. Cake flour

1 1/2 tsp Baking powder

1 tsp Baking Soda

1/4 C. Sugar (can use apple-sauce instead-optional)

2/3 C. Unsalted butter, softened

7 Egg Whites

1 1/4 C. Buttermilk

1 tbsp Vanilla extract

1/2 tsp. Almond extract

Icing:

1/2 C. Light butter, softened

1 C. Splenda

1 lb Fat-free Cream cheese

2 tsp Vanilla Extract

Filling:

3/4 C. Reduced sugar apricot preserves

1 pint Strawberries, thinly sliced

Preheat oven to 350*. 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 md mixing bowl. Mix on low speed until ingredients are blended. Add

softened butter. Mix on low speed until butter is very finely distributed

(about 2-3 minutes). Add egg whites. Mix on low speed until incorporated.

Scrape sides of bowl. Mix on md-high speed 1-2 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 oven 20-25 minutes or until

edges of cake appear slightly dry. Allow cake to cool in pans 10-15 minutes.

Remove from pans and cool on wire racks until ready to ice.

Icing

Beat softened butter and Splenda briefly in a md mixing bowl, until

Splenda is just smoothed in. Add cream cheese. Mix until lump free. (about

1 minute). Scrape sides of bowl and add vanilla. Mix well.

Assembling Cake

Slice cooled cake layers in half. Using a serrated knife slice cakes in half

horizontally, to creat 4 cake layers. 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.

Enjoy~

Place 1 cake layer on cake stand or plate. Spr