Diabetic Spring Fling Layered White Cake

Recipe by Pvt Amys Mom
READY IN: 1hr 10mins
SERVES: 18
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees, lightly spray two 9-inch cake pans with Pam and set aside.
  • MAKE CAKE.
  • 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.
  • Add softened butter, mix on low speed about 2-3 minutes.
  • 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.
  • Scrape sides of bowl, add buttermilk and extracts, mix on medium speed until blended.
  • Pour cake batter into prepared pans.
  • Bake in preheated 350 oven 20-25 minutes or until edges of cake appear slightly dry.
  • Allow cake to cook in pans 10-15 minutes.
  • Remove from pans and cool on wire racks until ready to Ice.
  • PREPARE ICING.
  • Beat softened butter and Sllenda briefly in a medium sized bowl, just until splenda is incorporated.
  • Add cream cheese, mix until lump free, about 1 minute.
  • 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 sliced strawberries.
  • Repeat process until all layers are assembled.
  • Ice cake.
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