Makeover Italian Cream Cake Recipe

Nutrition Facts

  • One serving:
  • 1 piece
  • Calories:
  • 338
  • Fat:
  • 15 g
  • Saturated Fat:
  • 7 g
  • Cholesterol:
  • 62 mg
  • Sodium:
  • 291 mg
  • Carbohydrate:
  • 48 g
  • Fiber:
  • 1 g
  • Protein:
  • 5 g


Coconut Supreme Torte

This three-layer coconut treat starts with a boxed mix. "A neighbor made this scrumptious cake and passed along... View this recipe »


Basics for Baking

Looking for a few homemade nibbles that won't cash out your calorie reserve? Want to lighten up your... Read this article »


Italian Cream Cake

Sweet cream cheese frosting served atop tender cake make for a luscious dessert. This moist treat features a hint... Read this article »


Cake Instructions

The directions for making cakes often instruct you to alternate adding the dry ingredients with the liquid. How... Read more »


Chopped Nuts

When a recipe calls for "1 cup nuts, chopped," what does this mean? Should I measure a cup of nuts first and then... Read more »

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.


Read All Comments

Post a Comment

Taste of Home - Try it Risk Free
Simple & Delicious - Free Issue Offer
Free issue offer

FREE Light Dessert Newsletter

Get deceptively delicious light dessert recipes emailed to you weekly.