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Ingredientes
- 2 c. sifted cake flour
- 2 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tbsp. softened butter
- 1 1/4 teaspoon vanilla
- 1/4 teaspoon almond extract
- 1 c. sugar
- 1 egg
- 3/4 c. lowfat milk
- 1/2 c. sugar-free strawberry jam
- 1 c. nondairy whipped topping
Direcciones
- Preheat oven to 350 degrees.
- Line two 8 inch round cake pans with parchment paper or waxed paper.
- Sift together the flour, baking powder and salt.
- With an electric mixer at medium speed, cream together butter, vanilla and almond extract until fluffy.
- Gradually add in sugar, beating constantly.
- Add in egg; beat until mix is fluffy.
- Then, stirring with a spoon, add in the dry ingredients alternately with lowfat milk, stirring after each addition till batter is smooth.
- Turn into the prepared pans.
- Bake 25-30 min or until done.
- When cold spread the strawberry jam between the layers.
- Spread whipped topping on the top.
- Store in refrigerator until just before serving.
- If you want you can add in a drop of red food coloring to the whipped topping before putting it on top of cake.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 104g | |
| Recipe makes 10 servings | |
| Calories 322 | |
| Calories from Fat 85 | 26% |
| Total Fat 9.67g | 12% |
| Saturated Fat 6.3g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 502mg | 21% |
| Potassium 79mg | 2% |
| Total Carbs 55.15g | 15% |
| Dietary Fiber 0.6g | 2% |
| Sugars 30.63g | 20% |
| Protein 3.64g | 6% |
