Nutrition per serving may change if servings are adjusted.
½ cup refrigerated or frozen egg product, thawed, or 2 eggs
3 tablespoons butter
1⅔ cups cake flour or 1- ½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
¼ cup 60% to 70% tub-style vegetable oil spread, chilled
¾ cup sugar or sugar substitute blend equivalent to ¾ cup sugar (see Tip)
1 teaspoon vanilla
¾ cup fat-free milk
Allow eggs and butter to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 9x1- ½-inch or 8x1- ½-inch round cake pans or line with parchment paper and grease; set pans aside. In a medium bowl, stir together flour, baking powder, and salt; set aside.
Preheat oven to 375°F. In a large bowl, beat vegetable oil spread and butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 2 tablespoons at time, beating on medium speed until well mixed, scraping side of bowl constantly. Beat on medium speed for 2 minutes more. Gradually add eggs, beating well. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Spread batter into the prepared pans.
Bake for 12 to 14 minutes or until a toothpick inserted near centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans. Remove parchment, if using. Cool completely on wire racks.
Tip: Choose Splenda® Sugar Blend for Baking. Follow package directions to use product amount equivalent to ¾ cup sugar. Nutrition Per Serving with Substitute: Same as below, except 161 cal., 22 g carb. Exchanges: 1.5 other carb. Carb choices: 1.5.