Printable | Taste of Home

Makeover Italian Cream Cake

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:

Printed from tasteofhome.com Nov 19, 2008

-----------------------Fold------------------------

Makeover Italian Cream Cake cont.

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

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. baking pan coated with cooking spray. Bake at

Printed from tasteofhome.com Nov 19, 2008

Makeover Italian Cream Cake

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.