Diabetic Spring Fling Layered White Cake

Ingredients

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

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

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