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Italian Cream Cake

Italian Cream Cake

Cooking Light MARCH 2007

  • Yield: 16 servings (serving size: 1 slice)

Ingredients

  • Cake:
  • Cooking spray
  • 2 teaspoons cake flour
  • 1/3 cup butter, softened
  • 1 1/4 cups granulated sugar
  • 2 large egg yolks
  • 2 cups cake flour (about 8 ounces)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup low-fat buttermilk
  • 1/4 cup finely chopped pecans, toasted
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla extract
  • 6 large egg whites
  • Frosting:
  • 1 tablespoon butter
  • 1/2 cup (5 ounces) 1/3-less-fat cream cheese
  • 3 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract

Preparation

Preheat oven to 350°.

To prepare cake, coat bottoms of 2 (9-inch) round cake pans with cooking spray (do not coat sides of pans). Line bottoms of pans with wax paper. Coat wax paper with cooking spray, and dust with 2 teaspoons flour; set aside.

Place 1/3 cup butter in a large bowl; beat with a mixer at medium speed until creamy. Gradually add granulated sugar, beating well. Add egg yolks, one at a time, beating well after each addition.

Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour, baking soda, and salt; stir well. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture. Stir in pecans, coconut extract, and 1 teaspoon vanilla.

Beat egg whites with a mixer at high speed until stiff peaks form (do not overbeat). Fold egg whites into batter; pour batter into prepared pans. Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 5 minutes on a wire rack. Loosen cake layers from sides of pans; remove from pans. Remove and discard wax paper. Cool completely.

To prepare frosting, place 1 tablespoon butter and cream cheese in a large bowl; beat with a mixer at high speed until fluffy. Gradually add powdered sugar, beating at low speed until smooth (do not overbeat). Add 1 teaspoon vanilla; beat well.

Place 1 cake layer on a plate; spread with one-third of frosting. Top with other cake layer. Spread remaining frosting over top and sides of cake.

Nutritional Information

Amount per serving
  • Calories: 322
  • Calories from fat: 25%
  • Fat: 8.8g
  • Saturated fat: 4.6g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.8g
  • Protein: 4.7g
  • Carbohydrate: 56.6g
  • Fiber: 0.5g
  • Cholesterol: 45mg
  • Iron: 1.4mg
  • Sodium: 221mg
  • Calcium: 33mg
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Italian Cream Cake recipe

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