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Rebecca Rather's Splendid in Pink Cake

No recipe image available.Tea parties and pink lace go with this girl’s hat cake.

Recipe Ingredients:

1 cup unsalted butter, softened
1 1/4 cups Splenda® Sugar Blend
3 large egg whites
2 teaspoons vanilla extract
3 cups cake flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups low-fat buttermilk
3 (8 ounce) packages low-fat cream cheese
2 tablespoons unsalted butter
1/4 cup Splenda® Sugar Blend
3 drops pink food coloring
1 teaspoon vanilla extract

Cooking Directions:

  1. Adjust baking racks one-third and two-thirds of the way from bottom of oven. Preheat oven to 350°F (175°C). Butter and flour two 4-inch rounds and one 9-inch round cake pan; line with parchment paper. Butter and flour the parchment paper.
  2. Beat butter and Splenda® Sugar Blend for Baking in large mixing bowl at medium speed with an electric mixer until light and fluffy. Add egg whites and vanilla and beat at medium speed for 1 minute.
  3. Combine flour, baking powder, baking soda, and salt. Add one-third of flour mixture to batter; beat at medium speed until blended. Add half of buttermilk and beat at medium speed until blended. Continue adding flour mixture and buttermilk alternately, beating until blended after each addition.
  4. Spoon batter into prepared pans; pour half into 9 inch pan then divide the remaining batter between the two smaller pans. Bake 4-inch cakes 20 to 25 minutes on one rack and 9-inch cake 25 to 35 minutes on a separate rack, or until a wooden pick inserted in center of cakes comes out clean and tops are lightly browned. Cool cakes in pans on wire racks 10 minutes; remove from pans, and cool on wire racks.
  5. Place 9-inch cake layer on a serving plate and spread top and sides with frosting; layer with two 4-inch cakes and spread top and sides of each layer with frosting. Decorate as desired.
  6. Frosting Directions: beat cream cheese and butter at high speed with an electric mixer until creamy; gradually add Splenda® Sugar Blend for Baking, beating until blended. Add just enough food coloring to make a light pink, beating until well combined.

Makes 12 servings.

Nutritional Information Per Serving (1/12 of recipe): Calories 550 | Calories from Fat 250 | Fat 28g (sat 17g) | Cholesterol 80mg | Sodium 470mg | Carbohydrates 57g | Fiber 1g | Sugars 30g | Protein 11g.

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.