Lovely layers of white cake are split and filled with strawberries and apricot preserves for a festive springtime dessert.

Spring Fling Layered White Cake

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

Icing
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

1. Preheat oven to 350°F (175°C). Lightly spray two 9-inch cake pans with baking spray. Set aside.
2. Make cake. 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).
3. 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.
4. 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.
5. Remove from pans and cool on wire racks until ready to ice.
6. Prepare Icing. 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 minutes) Scrape sides of bowl and add vanilla. Mix well.
7. Assemble cake. Slice cooled cake layers in half. Using a serrated knife slice cakes in half horizontally, to create 4 cake layers.
8. 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.*
9. Ice cake.

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

*Decorating Tip: Professionals create flat cake tops by using the bottom layer of a cake for the top tier. This creates a nice flat surface for icing. The remaining cake bottom can be used as the first layer of the cake and the remaining 2 cake layers can be placed in the middle (top side down).

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.

Recipe and photograph courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.