Lighter Italian Cream Cake
- Ready In:
- 1hr
- Ingredients:
- 16
- Yields:
-
12 slices
- Serves:
- 12
ingredients
-
Cake
- 1⁄2 cup vegetable shortening
- 1⁄2 cup light margarine
- 2 cups sugar
- 5 eggs, separated
- 1 cup low-fat buttermilk
- 1⁄2 teaspoon salt
- 1 teaspoon baking soda
- 2 cups whole wheat flour, sifted
- 1 teaspoon vanilla
- 1 cup coconut
- 1 cup pecans
-
Frosting
- 8 ounces light cream cheese
- 1⁄2 cup light margarine
- 1 (16 ounce) box confectioners' sugar
- 1 teaspoon vanilla
- 1 cup pecans, finely chopped
directions
- Preheat oven to 300°F.
- Cream together shortening, butter, & sugar; blend well & cream in egg yolks.
- Sift together flour, soda, & salt.
- Alternately add buttermilk & flour mixture to creamed mixture & blend well.
- Beat egg whites until stiff peaks form. Add vanilla, coconut, & pecans. Fold egg mixture into into batter.
- Bake 25-30 minutes in 3 greased & floured 9” cake pans.
- Once cooled, mix together frosting ingredients & frost cake.
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