Diabetic Spring Fling Layered White Cake - cooking recipe

Ingredients

CAKE
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
ICING
1/2 cup butter, softened
1 cup Splenda granular
2 (8 ounce) packages fat free cream cheese
2 teaspoons vanilla extract
FILLING
3/4 cup low-sugar apricot preserves
1 pint strawberry, thinly sliced

Preparation

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.