Light White Layer Cake – Ruth Livers
2 cups cake flour
2 teaspoons
baking powder
¼ teaspoon salt
½ cup light
margarine
1 cup Splenda
artificial sweetener
½ cup egg beaters
¾ cup low-fat milk
1 teaspoon
vanilla
Cream cheese
frosting
Sugar-free
strawberry jam
Preheat oven to 350-degrees. Coat two 8-inch cake pans with cooking spray. Sift together the flour, baking powder and
salt onto wax paper. In a mixing bowl,
cream together margarine and sugar. Stir
in the egg beaters and beat until light and fluffy. Stir in the dry ingredients alternately with
milk to make a well blended batter. Stir
in vanilla. Pour batter evenly into two
layer cake pans. Bake for 25 to 30
minutes or until cake springs back when touched lightly. Place pans on wire rack for 5 minutes. Remove from pans and place on wire rack to
cool. Place bottom layer on a cake
plate. Spread on a very thin coat of
cream cheese frosting and then strawberry jam. Place on top layer and repeat.
Yield: 10
servings.