Italian Cream Cake
Servings: 0
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.
Notes
Recipe By: The Holly Clegg Trim and Terrific Cookbook
Serving Size: 28
Serving Size: 28
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