1 1/2 cups cake flour
1 1/2 cups white whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/2 cup butter, softened
1/4 cup unsweetened applesauce
1 1/4 cups low-fat buttermilk, divided
4 egg yolks
2 tsp vanilla extract
Preheat oven to 350 degrees.
Lightly grease and flour 2 8-inch round cake pans; set aside.
Mix Splenda, flours, baking powder, and baking soda together in a medium bowl. Stir until well blended.
In a another bowl, cut butter into chunks; add applesauce. Add to the flour mixture and mix on medium speed of electric mixer 1 minute or until crumbly in appearance. Add 1/4 cup of the buttermilk and mix at low speed until blended.
In a small bowl, blend the remaining cup of buttermilk with the egg yolks and vanilla; add half the mixture to the batter. Mix at medium-high speed until well blended. Scrape down sides of bowl; add remaining milk mixture. Mix until well blended. Scrape down sides of bowl and mix again if necessary to remove lumps.
Divide the batter evenly between the two prepared cake pans.
Bake at 350 degrees for 35-40 minutes or until a wooden toothpick inserted into the centers comes out clean.
Cool in pans on a wire rack 15 minutes before removing from pans.
Frost cooled cakes as desired with a sugar-free frosting.
*If you have trouble controlling your blood sugar, use Splenda Granulated instead of the blend.
Note: File Photo