I did my best to follow Smitten Kitchen’s recipe and only made 3 changes:
I replaced the butter with Smart Balance buttery spread
I used 1 cup of wheat flour instead of white flour
I reduced the sugar by 1/4 cup
I didn’t have two pans so I used my deep spring form pan and sliced the cake in half to create the two layers.
I was excited with the finished cake and it was well received by my guests.
And here’s a sneak peak of the dining room with the art I purchased from Lisa Wharton.