Diabetic Spring Fling Layered White Cake

Ingredients

• 1 pint strawberry , thinly sliced
• 1 pint strawberry , thinly sliced
• ¾ cup low-sugar apricot preserves
• ¾ cup low-sugar apricot preserves
• 2 teaspoons vanilla extract
• 2 teaspoons vanilla extract
• 2 (8 ounce) packages fat free cream cheese
• + 25 more ingredients
• • 2 (8 ounce) packages fat free cream cheese
  • 1 cup Splenda granular
  • 1 cup Splenda granular
  • ½ cup butter , softened
  • ½ cup butter , softened
  • ½ teaspoon almond extract
  • ½ teaspoon almond extract
  • 1 tablespoon vanilla extract
  • 1 tablespoon vanilla extract
  • 1 ¼ cups buttermilk
  • 1 ¼ cups buttermilk
  • 7 egg whites
  • 7 egg whites
  • ²/₃ cup unsalted butter , softened
  • ²/₃ cup unsalted butter , softened
  • ¼ cup sugar
  • ¼ cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking soda
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking powder
  • 3 ¾ cups cake flour
  • 3 ¾ cups cake flour
  • 1 ½ cups Splenda granular
  • 1 ½ cups Splenda granular

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...

View full recipe at SpringPad