Makeover Italian Cream Cake

Submitted by Vseward Chef-V

"This is a madeover Italian Cream Cake, just taking the calories not the flavor out! So delish, you won't believe it's lower in calories."

 

• Ready In: 55mins
• Ingredients: 17
• Serves: 18

ingredients

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

• FROSTING

• 1 (8 ounce) package reduced-fat cream cheese
• 2 tablespoons butter, softened
• 1 teaspoon vanilla extract
• 2 1⁄2 cups confectioners' sugar
• 1⁄4 cup chopped pecans, toasted

directions

1. In a large mixing bowl, beat butter and sugar for 2 minutes. Stir in applesauce. Add egg yolks and vanilla; beat for 1 minute. Combine the flour, baking soda and salt; add to butter mixture alternately with buttermilk.
2. In another mixing bowl, beat egg whites until stiff peaks form. Fold into batter. Fold in coconut and pecans. Transfer to a 13-in. x 9-in. x 2-in. baking pan coated with nonstick cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
3. For frosting, in a small mixing bowl, combine the cream cheese, butter and vanilla. Gradually beat in confectioners' sugar. Spread over cake; sprinkle with pecans. Store in the refrigerator.