 |
Prep Time: 60 Minutes Cook Time: 23 Minutes |
Ready In: 83 Minutes Servings: 10 |
|
I got the recipe from Cooking Light magazine. This was listed in the top 10 best recipes of all time. It's wonderful. Ingredients:
cream cheese frosting |
cooking spray |
2 cups sugar |
1/2 cup light butter (i'm not sure what they are referring to so i just use regular butter) |
2 large egg yolks |
2 cups all-purpose flour |
1 teaspoon baking soda |
1 cup low-fat buttermilk |
1/2 cup chopped pecans |
1 teaspoon butter flavor extract |
1 teaspoon coconut extract |
1 teaspoon vanilla extract |
6 large egg whites, at room temperature |
lemon rind (optional) |
1 tablespoon light butter, chilled |
1 (8 ounce) package neufchatel cheese, chilled |
1 (1 lb) package powdered sugar, sifted |
1 teaspoon vanilla extract |
Directions:
1. Prepare Cream Cheese icing; cover and chill.
2. Preheat oven to 350 degrees.
3. Coat bottoms of 3 9-inch round cake pans with cooking spray (do not coat sides of pans), and line bottoms of pans with wax paper. Coat wax paper with cooking spray. Dust with flour; set aside.
4. Combine sugar and butter in large bowl; beat at medium spped of a mixer until well blended. Add egg yolks one at a time beating well after each addition. Combine flour and baking soda; stir well. Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in pecans and extracts.
5. Beat egg whites at high speed of a mixture until stiff peaks form (do not overbeat). Fold egg whites into batter; pour batter into prepared pans. Bake at 350 degrees for 23 minutes. Let cool in pans 5 minutes on a wire rack. Loosen cake layers from sides of pans using a narrow metal spatula; turn out onto wire racks. Peel off wax paper; let cool completely.
6. Place 1 cake layer on a plate. Spread with 2/3 cup Cream Cheese Icing; top with another cake layer. Repeat with 2/3 cup icing and remaining layer, ending with cake layer. Spread remaining icing over sides and top of cake. Garnish with lemon rind, if desired.
7. Cream Cheese Icing:.
8. Beat butter and cheese at high speed of a mixer until fluffy. Gradually add sugar and vanilla; beat at low speed just until blended (do not overbeat or icing will become runny). Cover and chill. Yield: 2 2/3 cups.
|
|