Makes 24 servings Calories 160 Prep Time 15 minutes Total Time 45 minutes Made with Splenda® Original Sweetener
Ingredients
1¼ cup lowfat buttermilk, at room temperature, divided use
½ cup vegetable oil
5 large egg whites, at room temperature
2 teaspoons vanilla extract
2 ½ cups cake flour
1 cup Splenda® Granulated Sweetener
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup (1½ sticks) unsalted butter, softened at room temperature
3 tablespoons sugar-free rainbow sprinkles
Nutrition Info Per Serving
Serving Size: 1 slice (1/12 one cake)
Calories
160
Total Fat
11g
Saturated Fat
4.5g
Cholesterol
15mg
Sodium
180mg
Total Carbs
14g
Dietary Fiber
0g
Sugars
1g
Added Sugars
0g
Protein
2g
Instructions
Preheat oven to 350°F. Grease and flour two 8-inch round cake pans.
In a bowl, whisk together ½ cup buttermilk and oil.
In another bowl, whisk together remaining buttermilk, egg whites, and vanilla extract.
In a bowl, whisk together flour, Splenda Sweetener, baking powder, baking soda, and salt. Add butter and mix with an electric mixer on low speed until mixture resembles coarse sand.
Add buttermilk-oil mixture and mix on low speed to blend. Add egg white mixture, one-third at a time, blending well after each addition. Add sprinkles and mix to distribute evenly in batter.
Pour batter into prepared pans. Bake for 30–35 minutes until a wooden pick inserted into center of cake comes out clean.
Cool cakes in pans slightly, then run a thin metal spatula around rim to loosen cakes. Transfer to a wire rack to cool completely before frosting as desired.
