MAKEOVER ITALIAN CREAM CAKE

Makeover Italian Cream Cake image

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.

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 18 servings.

Number Of Ingredients 18

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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 sweetened shredded 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

Steps:

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. , In another bowl, beat egg whites until stiff peaks form. Fold into batter. Fold in coconut and pecans. Transfer to a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , 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.

Nutrition Facts : Calories 338 calories, Fat 15g fat (7g saturated fat), Cholesterol 62mg cholesterol, Sodium 291mg sodium, Carbohydrate 48g carbohydrate (35g sugars, Fiber 1g fiber), Protein 5g protein.