Lighter Italian Cream Cake |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 20 |
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Another whole grain dessert made with lower-in-fat ingredients Ingredients:
1/2 cup vegetable shortening |
1/2 cup light margarine |
2 cups sugar |
5 eggs, separated |
1 cup low-fat buttermilk |
1/2 teaspoon salt |
1 teaspoon baking soda |
2 cups whole wheat flour, sifted |
1 teaspoon vanilla |
1 cup coconut |
1 cup pecans |
8 ounces light cream cheese |
1/2 cup light margarine |
1 (16 ounce) box confectioners' sugar |
1 teaspoon vanilla |
1 cup pecans, finely chopped |
Directions:
1. Preheat oven to 300°F.
2. Cream together shortening, butter, & sugar; blend well & cream in egg yolks.
3. Sift together flour, soda, & salt.
4. Alternately add buttermilk & flour mixture to creamed mixture & blend well.
5. Beat egg whites until stiff peaks form. Add vanilla, coconut, & pecans. Fold egg mixture into into batter.
6. Bake 25-30 minutes in 3 greased & floured 9” cake pans.
7. Once cooled, mix together frosting ingredients & frost cake.
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