Diabetic Spring Fling Layered Cake

Total Time: 1 hr 10 mins Preparation Time: 45 mins Cook Time: 25 mins

Ingredients

• 1 1/2 cups splenda granular
• 3 3/4 cups cake flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 cup sugar
• 2/3 cup unsalted butter, softened
• 7 egg whites
• 1 1/4 cups buttermilk
• 1 tablespoon vanilla extract
• 1/2 teaspoon almond extract
• 1/2 cup butter, softened
• 1 cup splenda granular
• 2 (8 ounce) packages fat free cream cheese
• 2 teaspoons vanilla extract
• 3/4 cup low-sugar apricot preserves
• 1 pint strawberry, thinly sliced

Recipe

• 1 preheat oven to 350 degrees, lightly spray two 9-inch cake pans with pam and set aside.
• 2 make cake.
• 3 sift cake flour, mix splenda, flour, baking powder, baking soda and sugar together in a medium sized bowl on low speed until ingredients are blended.
• 4 add softened butter, mix on low speed about 2-3 minutes.
• 5 add egg whites, mix on low speed until incorporated, scrape sides of bowl, mix on medium high speed 1-2 minutes or until batter is light and well blended.
• 6 scrape sides of bowl, add buttermilk and extracts, mix on medium speed until blended.
• 7 pour cake batter into prepared pans.
• 8 bake in preheated 350 oven 20-25 minutes or until edges of cake appear slightly dry.
• 9 allow cake to cook in pans 10-15 minutes.
• 10 remove from pans and cool on wire racks until ready to ice.
• 11 prepare icing.
• 12 beat softened butter and sllenda briefly in a medium sized bowl, just until splenda is incorporated.
• 13 add cream cheese, mix until lump free, about 1 minute.
• 14 scrape sides of bowl and add vanilla, mix well.
• 15 assemble cake.
• 16 slice cooled cake layers in half- using a serrated knife, slice cakes in half horizontally, to create 4 cake layers.
• 17 place 1 cake layer on cake stand or plate- spread 1/3 of the preserves over the cake layer.
• 18 top with 1/3 of the sliced strawberries.
• 19 repeat process until all layers are assembled.
• 20 ice cake.