Rebecca Rather’s Splendid in Pink Cake

Adjust baking racks one-third and two-thirds of the way from bottom of oven. Preheat oven to 350 degrees F. Butter and flour two 4-inch rounds and one 9-inch round cake pan; line with parchment paper. Butter and flour the parchment paper.

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.

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.

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 20-25 minutes on one rack and 9-inch cake 25-35 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.

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.

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.