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

Time 55m

Yield 18 servings.

Number Of Ingredients 18

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.