3 cups all-purpose flour
1/2 cup whole wheat flour
3 1/4 tsp baking powder
3/4 tsp salt
2 sticks unsalted butter, softened
1 1/2 cups agave syrup
4 lg eggs
2 tsp vanilla
1/2 cup 1% milk

FROSTING:

2 (8 oz. pkgs each) reduced-fat cream cheese, softened
1 stick unsalted butter, softened
6 tbsp agave syrup

Heat oven to 325°F.

Coat a 13 x 9 x 2" baking pan with cooking spray. In medium bowl, whisk flours, baking powder and salt. In another bowl, with mixer on medium speed, beat butter and agave syrup until fluffy. Add eggs, one at a time, beating after each addition. Beat in vanilla.

On low speed, beat flour mix, alternately with milk into butter mix, beating after each addition. Pour into prepared pan.

Bake for 45 minutes or until toothpick inserted into center comes out clean. Cool completely. Prepare frosting while cake cools. Beat cream cheese and butter in a large bowl until smooth. Beat in agave syrup until spreading consistency. Spread onto cooled cake.

Submitted by: Sherry Monfils