Spring Fling Layered White Cake..Diabetic

Lovely layers of white cake are split and filled with strawberries and apricot preserves for a festive springtime dessert that is just perfect for your family and friends.



Cake:
1 1/2 cups SPLENDA Granular
3 3/4 cup cake flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 cup granulated sugar
2/3 cup unsalted butter, softened
7 large egg whites
1 1/4 cups buttermilk
1 tablespoon vanilla extract
1/2 teaspoon almond extract

Frosting:
1/2 cup light butter, softened
1 cup SPLENDA Granular
1 pound fat-free cream cheese
2 teaspoons vanilla extract

Filling:
3/4 cup reduced sugar apricot preserves
1 pint strawberries, thinly sliced

Preheat oven to 350°F. Lightly spray two 9-inch cake pans with baking spray. Set aside.

Sift flour. Mix Splenda, flour, baking powder, baking soda and sugar together in a medium sized mixing bowl. Mix on low speed until ingredients are blended. Add softened butter. Mix on low speed until butter is very finely distributed (about 2 to 3 minutes).

Add egg whites. Mix on low speed until incorporated. Scrape sides of bowl. Mix on medium-high speed 1 to 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°F oven 20 to 25 minutes or until edges of cake appear slightly dry. Allow cake to cool in pans 10 to 15 minutes. Remove from pans and cool on wire racks until ready to ice.

For the frosting: Beat softened butter and Splenda briefly in a medium sized mixing bowl (until SPLENDA is just 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 strawberries. Repeat process until all layers are assembled.

Frost the cake.
Makes 18 (1/2-inch thick slice) servings.

Nutrients Per Serving: Total Calories 280, Calories from Fat 110, Total Fat 12 g, Saturated Fat 2 g, Sodium 340 mg, Total Carbohydrate 35 g, Dietary Fiber 0 g, Sugars 1 g, Protein 10 g.

Exchanges Per Serving: 2 1/2 carbohydrate, 2 fat.