Makeover Italian Cream Cake Recipe

4.5 2 4
Makeover Italian Cream Cake Recipe
Makeover Italian Cream Cake Recipe photo by Taste of Home
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Makeover Italian Cream Cake Recipe

Read Reviews
4.5 2 4
Publisher Photo
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.
MAKES:
18 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min. + cooling
MAKES:
18 servings
TOTAL 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 sweetened shredded 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 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.
Originally published as Makeover Italian Cream Cake in Light & Tasty October/November 2006, p9

Nutritional Facts

1 piece: 338 calories, 15g fat (7g saturated fat), 62mg cholesterol, 291mg sodium, 48g carbohydrate (35g sugars, 1g fiber), 5g protein.

  • 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 sweetened shredded 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
  1. 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.
  2. In another 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.
  3. 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.
Originally published as Makeover Italian Cream Cake in Light & Tasty October/November 2006, p9

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Reviews forMakeover Italian Cream Cake

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MY REVIEW
ABRFosterMom User ID: 2321265 208151
Reviewed Feb. 8, 2012

"A good, solid cake recipe that was easy to make. Not outstanding, but good. I was real short on time, so didn't make the frosting and used canned frosting instead, so my review is based on the cake part, not cake + recipe frosting. I toasted coconut and topped the frosting with that and some toasted pecans."

MY REVIEW
LuvMyMonkeyMunch User ID: 4630808 143191
Reviewed Dec. 15, 2009

"My family love, love, LOVE this recipe! So very yummy! Thanks :)"

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