Italian Cream Cake

Italian Cream Cake

1/2 cup butter, softened
1 1/2 cups sugar
1/2 cup unsweetened applesauce
3 egg yolks
1 tsp vanilla extract
2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk
5 egg whites
1/2 cup flaked coconut
1/2 cup chopped pecans

Frosting:
1 package (8 oz) reduced fat cream cheese
2 tbsp butter, softened
1 tsp vanilla extract
2 1/2 cups confectioners' sugar
1/4 cup chopped pecans, toasted

1.  In a large mixing bowl, beat butter and sugar for 2 minutes.  Stir in applesauce.  Add egg yolks and vanilla; beat 1 minute.  Combine the flour, baking soda and salt; add to butter mixture alternately with buttermilk.

2.  In another bowl, beat egg whites until stiff peaks form.  Fold in batter.  Fold in coconut and pecans.  Transfer to a 9x13 baking pan coated with cooking spray.  Bake at 350* for 25-30 minutes or untili a toothpick inserted near center comes out clean.  Cool on a wire rack.

3.  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 refrigerator.

Makes 18 servings
Cal 338; fat 15; fiber 1


Oh my goodness.  This stuff could be smeared on a bumper and I would have no problem eating it.  It's also baking, and I don't jack around with baking.  Sorry to disappoint.  The only thing that I don't do is sprinkle the pecans on top.  They work great if you are going to eat the cake within a day or two, but otherwise they get soggy and they get chewy, and it's kinda like chewing on shoe.  So sprinkle the pecans over the top at your own risk.