LOW FAT--Italian Cream Cake

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* Exported from MasterCook *

 

Italian Cream Cake

 

Recipe By :

Serving Size : 20 Preparation Time :0:00

Categories : April '97 Baked

Cakes International

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Cooking spray

2 cups sugar

1/2 cup light butter

2 large 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 large egg whites (at room temperature)

Lemon rind (optional) -- lemon rind

 

CREAM CHEESE ICING

1 tablespoon light butter -- chilled

1 (8-ounce) package Neufchâtel cheese -- chilled

1 (1-pound) package powdered sugar -- sifted

1 teaspoon vanilla extract

 

Prepare Cream Cheese Icing; cover and chill.

 

Preheat oven to 350º.

 

Coat bottoms of 3 (9-inch) round cake pans with cooking spray (do not coat

sides of pans), and line bottoms of pans with wax paper. Coat wax paper with

cooking spray. Dust with flour; set aside.

 

Combine sugar and butter in a large bowl; beat at medium speed of a mixer

until well-blended. Add egg yolks, 1 at a time, beating well after each

addition. Combine flour and baking soda; stir well. Add flour mixture to

creamed mixture alternately with buttermilk, beginning and ending with flour

mixture. Stir in pecans and extracts.

 

Beat egg whites at high speed of a mixer until stiff peaks form (do not

overbeat). Fold egg whites into batter; pour batter into prepared pans. Bake

at 350º for 23 minutes. Let cool in pans 5 minutes on a wire rack. Loosen

cake layers from sides of pans using a narrow metal spatula; turn out onto

wire racks. Peel off wax paper; let cool completely.

 

Place 1 cake layer on a plate. Spread with 2/3 cup Cream Cheese Icing; top

with another cake layer. Repeat with 2/3 cup icing and remaining layer,

ending with cake layer. Spread remaining icing over sides and top of cake.

Garnish with lemon rind, if desired.

 

Serving Size: 1 slice

 

____________________

 

To Make Cream Cheese Icing

 

Beat butter and cheese at high speed of a mixer until fluffy. Gradually add

sugar and vanilla; beat at low speed just until blended (do not overbeat, or

icing will become runny). Cover and chill.

 

Yield: 2 2/3 cups

 

Cuisine:

" Italian "

Source:

" Cooking Light, April 1997, p.121 "

Copyright:

" © Cooking Light "

T(Baking Time):

" 0:23 "

 

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Per serving: 326 Calories (kcal); 11g Total Fat; (29% calories from fat); 4g

Protein; 54g Carbohydrate; 45mg Cholesterol; 193mg Sodium

Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2

Fat; 3 Other Carbohydrates

 

NOTES : In its original form, Italian Cream Cake is infamous for its

calories and cholesterol. Our version changed that image but kept the rich

taste. In fact, at the time the recipe ran in our November/December 1995

issue, we hailed it as our best cake ever. We replaced the traditional five

eggs with two egg yolks and six egg whites, and used 1/2 cup light butter

instead of 1 cup butter and shortening. Best of all, this elegant concoction

couldn't be simpler to make