Makeover Italian Cream Cake

By izzie

Ingredients

• CREAM CHEESE FROSTING:
• 1/3 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1/3 cup unsweetened applesauce
• 1/2 tsp. vanilla extract
• 1 1/3 cups all purpose flour
• 3/4 tsp. baking soda
• 1/8 tsp. salt
• 2/3 cup buttermilk
• 1/3 cup chopped pecans, toasted
• 1/4 cup flaked coconut, toasted
• 1 pkg. (8 oz.) cream cheese, softened
• 2 tbsp. butter, softened
• 2 cups confectioners' sugar
• 1/2 tsp. vanilla extract
• 1/3 chopped pecans, toasted

Details

Servings 16

Preparation

Step 1

Line two 9-inch round baking pans with waxed paper. Coat pans with cooking spray and sprinkle with flour; set aside.

In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in applesauce and vanilla (mixture will appear curdled). Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Fold in pecans and coconut.

Pour into prepared pans. Bake at 350 degrees for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Spread frosting between layers and over top and sides of cake. Sprinkle pecans over top of cake. Store in the refrigerator.

1 slice equals 297 calories.