Italian Cream Cake

Total Time: 1 hr 5 mins Preparation Time: 40 mins Cook Time: 25 mins

Ingredients

• Servings: 16
• 2 teaspoons cake flour
• 1/3 cup butter, softened
• 1 -4 cup sugar
• 2 large egg yolks
• 2 cups cake flour
• 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 eggs
• 1 tablespoon butter
• 1/2 cup low-fat cream cheese
• 3 1/2 cups powdered sugar
• 1 teaspoon vanilla extract

Recipe

• 1 preheat oven to 350.
• 2 coat bottoms only of 2 9" round cake pans with cooking spray.
• 3 line bottoms of pans with wax paper. coat wax paper with cooking spray and dust with 2 tbs cake flour. set aside.
• 4 place 1/3 cup butter in a large bowl and beat with mixer until creamy.
• 5 gradually add sugar, beating well.
• 6 add egg yolks, one at a time, beating well after each.
• 7 lightly spoon w cups flour into dry measuring cups and level with knife.
• 8 combine 2 cups flour, baking soda and salt, stir well.
• 9 add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour.
• 10 stir in pecans, coconut extract and 1 tsp vanilla.
• 11 beat egg whites with a mixer at high speed until stiff peaks form, being careful not to overbeat.
• 12 fold egg whites into batter, pour batter into prepared pans.
• 13 bake for 23 minutes or until a toothpick inserted in center comes out clean.
• 14 cook in pans for 5 minutes on wire racks. loosen cake layers from sides of pans and remove from pans.
• 15 remove and discard wax paper. cool completely.
• 16 to prepare frosting:.
• 17 place 1 t butter and cream cheese in a large bowl.
• 18 beat with a mixer at high speed until fluffy.
• 19 gradually add powdered sugar , beating at low speed until smooth. do not overbeat.
• 20 add 1 tsp vanilla, beat well.
• 21 place 1 cake layer on plate. spread with 1/3 of frosting.
• 22 top with other cake layer and spread remaining frosting over top and sides of cake.