Name: Italian Cream Cake
Ingredients: cooking spray; 1 white cake mix; 1 cup buttermilk; 2 egg whites; 1 egg; 1/4 cup canola oil; 3 tablespoons light-brown sugar; 1/4 cup sweetened flaked coconut; 2 tablespoons chopped pecans; For frosting:; 8 ounces reduced fat cream cheese (softened); 2 tablespoons margarine; 1 lb. powdered sugar; 1 teaspoon vanilla

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Italian Cream Cake

Course: Dessert

Keyword: cake

Servings:

Author: The Holly Clegg Trim and Terrific Cookbook

Ingredients

cooking spray
1 white cake mix
1 cup buttermilk
2 egg whites
1 egg
1/4 cup canola oil
3 tablespoons light-brown sugar
1/4 cup sweetened flaked coconut
2 tablespoons chopped pecans
For frosting:
8 ounces reduced fat cream cheese softened
2 tablespoons margarine
1 lb. powdered sugar
1 teaspoon vanilla

Instructions

Preheat the oven to 350 degrees. Coat a 13-by-9-by-2-inch pan with nonstick cooking spray.
Prepare cake. In a large mixing bowl, combine the cake mix, buttermilk, egg whites, egg and oil; beat until well-mixed.
In a small mixing bowl, combine the brown sugar, coconut and pecans; set aside.
Spread half the batter in the bottom of the prepared pan. Sprinkle with the brown-sugar mixture. Carefully top with the remaining batter, spreading it out. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let cool.
When cake cools, prepare the frosting. In a medium mixing bowl, beat the cream cheese and margarine together. Blend in the powdered sugar, mixing well. Mix in vanilla.
Spread cooled cake with frosting. Refrigerate.