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Italian Cream Cake

Yield 20 servings (serving size: 1 slice)

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. Prepare Cream Cheese Icing; cover and chill.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.