1 cup white whole-wheat flour
3 tsp baking powder
1/2 tsp salt
3/4 cup shortening
1 1/2 cup Splenda granulated
3 tbsp water
1/2 cup low-fat milk
1/2 cup warm water
2 tsp vanilla extract
6 egg whites, stiffly beaten
Preheat oven to 350 degrees.
Grease and flour three 9-inch round cake pans; set aside.
Sift the flour, baking powder, and salt into a bowl; set aside.
Cream the shortening, Splenda and 3 tablespoons of water together in a large mixer bowl until fluffy.
In a measuring cup, combine the skim milk, warm water, and vanilla extract. Alternately add the flour mixture and the milk mixture to the creamed mixture, beating well after each addition. Fold the cake batter into the stiffly beaten egg whites. Divide the batter evenly between the 3 prepared baking pans.
Bake at 350 degrees for 25 to 30 minutes or until a wooden toothpick inserted in the centers comes out clean. Allow to cool slightly in the pans. Remove from pans and cool completely on wire racks.
Frost and decorate as desired using sugar-free frosting. I like to make lemon or other sugar-free pudding to use as filling between the layers.
Note: File Photo