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Makeover Italian Cream Cake

 Makeover Italian Cream Cake
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.
18 ServingsPrep: 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 King Arthur Unbleached 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 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 bowl, beat egg whites until stiff peaks form. Fold into

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Makeover Italian Cream Cake (continued)

Directions (continued)

  • 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 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.
Nutritional Facts: 1 piece equals 338 calories, 15 g fat (7 g saturated fat), 62 mg cholesterol, 291 mg sodium, 48 g carbohydrate, 1 g fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.