Makeover Italian Cream Cake
Light & Tasty
This lightened up version of a classic cake will be a happy ending to any meal. The original recipe comes from Joanne Brininstool of Austin, Texas.
SERVINGS: 18
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 30 min. Bake: 25 min. + cooling
Ingredients:
- 1/2 cup butter, softened
- 1-1/2 cups sugar
- 1/2 cup unsweetened applesauce
- 3 egg yolks
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 5 egg whites
- 1/2 cup flaked coconut
- 1/2 cup chopped pecans
- FROSTING:
- 1 package (8 ounces) reduced-fat cream cheese
- 2 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 2-1/2 cups confectioners' sugar
- 1/4 cup chopped pecans, toasted
Directions:
In a large mixing bowl, beat butter and sugar for 2 minutes. Stir in applesauce. Add egg yolks and vanilla; beat for 1 minute. Combine the flour, baking soda and salt; add to butter mixture alternately with buttermilk.
In another mixing bowl, beat egg whites until stiff peaks form. Fold into batter. Fold in coconut and pecans. Transfer to a 13-in. x 9-in. x 2-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For frosting, in a small mixing bowl, combine the cream cheese, butter and vanilla. Gradually beat in confectioners' sugar. Spread over cake; sprinkle with pecans. Store in the refrigerator. Yield: 18 servings.