Homemade Makeover Italian Cream Cake |
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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 16 |
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Toasted pecans and coconut take this moist cake from good to great, but it's the cream cheese frosting that makes it truly extraordinary. Thank goodness it's a makeover, because you'll definitely want seconds! Ingredients:
1/3 cup butter, softened |
1 cup sugar |
2 eggs |
1/3 cup unsweetened applesauce |
1/2 teaspoon vanilla extract |
1-1/3 cups king arthur unbleached all-purpose flour |
3/4 teaspoon baking soda |
1/8 teaspoon salt |
2/3 cup buttermilk |
1/3 cup chopped pecans, toasted |
1/4 cup flaked coconut, toasted |
cream cheese frosting: |
1 package (8 ounces) cream cheese, softened |
2 tablespoons butter, softened |
2 cups confectioners' sugar |
1/2 teaspoon vanilla extract |
1/3 cup chopped pecans, toasted |
Directions:
1. Line two 9-in. round baking pans with waxed paper. Coat pans with cooking spray and sprinkle with flour; set aside.
2. 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.
3. Pour into prepared pans. Bake at 350° 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.
4. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectionersâ sugar and vanilla; beat until smooth.
5. Spread frosting between layers and over top and sides of cake. Sprinkle pecans over top of cake. Store in the refrigerator. Yield: 16 servings.
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