Italian Cream Cake

Cooking Light
20 servings (serving size: 1 slice)

Ingredients

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Cream Cheese Icing
Vegetable cooking spray
1/2 cup light butter, softened
2 cups sugar
2 egg yolks
2 cups all-purpose flour
1 teaspoon baking soda
1 cup low-fat buttermilk
1/2 cup chopped pecans
1 teaspoon butter extract
1 teaspoon coconut extract
1 teaspoon vanilla extract
6 egg whites
Lemon rind strips (optional)

Preparation

Prepare Cream Cheese Icing; cover and chill.

Coat bottoms of 3 (9-inch) round cakepans with cooking spray (do not coat sides of pans); line bottoms of cakepans with wax paper. Coat wax paper with cooking spray, and dust with flour; set aside.

Beat butter at medium speed of an electric mixer until butter is creamy; gradually add sugar, beating well. Add egg yolks, one at a time, beating well after each addition.

Combine 2 cups flour and baking soda; stir well. Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in pecans and next 3 ingredients.

Beat egg whites at high speed of mixer until stiff peaks form (do not overbeat). Fold egg whites into batter; pour batter into prepared pans. Bake at 350° for 23 minutes. Cool in pans 5 minutes on wire racks. Loosen cake layers from sides of pans using a narrow metal spatula, and turn out onto wire racks. Peel off wax paper, and cool completely.

Place 1 cake layer on a serving plate, and spread with 2/3 cup Cream Cheese Icing; top with second cake layer. Repeat with 2/3 cup icing and third cake layer. Spread remaining icing over cake. Garnish with lemon rind strips, if desired.

Created date

October 2003

Nutritional Information

Calories 300
Caloriesfromfat 24 %
Fat 8 g
Satfat 3.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 4.5 g
Carbohydrate 53.8 g
Fiber 0.5 g
Cholesterol 39 mg
Iron 0.7 mg
Sodium 166 mg
Calcium 28 mg