DIABETIC SPRING FLING LAYERED WHITE CAKE

Steps:

• 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.