The Best Fruit Basket Cake

• Cake
• 3 cups All Purpose or Unbleached Flour
• 1 1/2 teaspoons baking powder
• 1 1/2-teaspoon baking soda
• 1/2 teaspoon Salt
• 1 1/3 cups (2, 1/4 sticks) unsalted butter, room temperature
• 1 1/4 cups Splenda
• 1/2 teaspoon grated orange peel packed
• 2 teaspoons vanilla extract
• 1 1/2 cups light sour cream
• 1/3 cup orange juice
• 4 large eggs
• Filling:
• 2 12-ounce baskets strawberries
• 1 Tablespoons Sugar
• 1/3 cup strawberry preserves (Sugar Free Optional)
• 1 large ripe banana
• 1/2 cup of Pineapple preserve (or Sunday toping, drained)
• Frosting:
• 3 12oz tubs of Whipped Vanilla Frosting
• 8 oz Light Sour Cream
• Topping:
• 1 16 oz Swiss white chocolate bar
• By: Linda Galyean

1. Preheat oven to 350u0b0F. Generously grease and flour three 9-inches round cake pans. Line bottom of pans with parchment paper (sprayed parchment paper with cooking spray on both sides). Sift first 4 ingredients into medium bowl. In a large bowl with an electric mixer, beat butter and 1 1/4 Cups Splenda until well blended. Beat in Sour Cream, orange peel, orange juice and vanilla. Add eggs 1 at a time until well blended. Add dry ingredients and beat at low speed until moistened. Beat 3 minutes at medium speed. Divide batter between three nine inch prepared cake pans; smooth tops.
2. Bake at 350u0b0F. for 20 to 27 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool 30 minutes or until completely cooled.
3. While cake is baking, clean and set aside about 10 large strawberries for garnish. Hull and slice the remaining strawberries. Place in medium bowl. Add 1 tablespoons Sugar and add strawberry preserve; toss to blend. Let stand at room temperature until you are ready to frost your cake. Note do not leave Strawberries out for more then two hours you will need to put in refrigerator.
4. Then mix two tubs of vanilla whipped frosting and 8 oz sour cream; on high speed beat in large bowl until well blended; do not over beat. Place 1 cake layer, flat side up, on platter. Generously spread whipped frosting on first layer. Place sliced banana's covering the top of first layer and then spoon on pineapple preserve in center of layer. Note to keep pineapple preserve away from edge. Top with second cake layer, flat side up, pressing slightly. Poor juice from strawberries on top of second layer; top with sliced strawberries in an even layer. Spread 1 cup of whipped frosting over strawberries. Top with third cake layer, flat side down, pressing slightly. Spread remaining Whipped frosting over top and sides of cake; decorate with last frosting tub, garnish with remaining 10 strawberries and shaved White chocolate.

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Taken from www.epicurious.com/recipes/member/views/the-best-fruit-basket-cake-1233771 (may not work)