Makeover Italian Cream Cake |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 18 |
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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. 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 king arthur unbleached 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 |
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:
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.
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