Makeover Italian Cream Cake
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 pecansFROSTING:
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, toastedSERVINGS: 18
METHOD: Baked
PREP: 30 min.
COOK: 25 min.
TOTAL: 55 min.
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 nonstick 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.
NUTRITIONAL INFO:
Nutrition 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.
- Joanne B.
