Ingredients
- 1¼ cup lowfat buttermilk, at room temperature, divided use
- ½ cup vegetable oil
- 5 large egg whites, at room temperature
- 2 teaspoons vanilla extract
- 2 ½ cups cake flour
- 1 cup Splenda® Granulated Sweetener
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (1½ sticks) unsalted butter, softened at room temperature
- 3 tablespoons sugar-free rainbow sprinkles
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