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:
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.

Printed from tasteofhome.com Nov 19, 2008

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Makeover Italian Cream Cake cont.

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 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.