Makeover Italian Cream Cake |
|
 |
Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 18 |
|
This is a madeover Italian Cream Cake, just taking the calories not the flavor out! So delish, you won't believe it's lower in calories. 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 pecans |
1 (8 ounce) package 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:
1. 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.
2. 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.
3. 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.
|
|