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Prep Time: 0 Minutes Cook Time: 23 Minutes |
Ready In: 23 Minutes Servings: 20 |
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Courtesy of Cooking Light Magazine. Number of servings will depend on size of slices. Ingredients:
vegetable cooking spray |
2 cups sugar |
1/2 cup light butter |
2 egg yolks |
2 cups all-purpose flour |
1 teaspoon baking soda |
1 cup low-fat buttermilk |
1/2 cup chopped pecans |
1 teaspoon butter extract |
1 teaspoon coconut extract |
1 teaspoon vanilla extract |
6 egg whites (at room temperature) |
sugared kumquats (optional) |
orange rind strips (optional) |
kumquat leaves (optional) |
cream cheese icing |
1 tablespoon light butter |
1 (8-ounce) package neufchâtel cheese |
1 (1-pound) package powdered sugar, sifted |
1 teaspoon vanilla extract |
Directions:
1. Prepare Cream Cheese Icing; cover and chill.
2. Cream Cheese Icing
3. Cream butter and cheese at high speed of a mixer until fluffy.
4. Add sugar; beat at low speed until well-blended.
5. Add vanilla; beat well.
6. Coat bottoms of 3 (9-inch) round cake pans with cooking spray (do not coat sides of pans); line bottoms of pans with wax paper.
7. Coat wax paper with cooking spray, and dust with flour; set aside.
8. Combine sugar and butter in a large bowl; beat at medium speed of a mixer until well-blended.
9. Add egg yolks, 1 at a time, beating well after each addition. Combine 2 cups flour and baking soda; stir well.
10. Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture.
11. Stir in pecans and extracts.
12. Beat egg whites at high speed of a mixer until stiff peaks form (do not overbeat).
13. Fold egg whites into batter; pour batter into prepared pans.
14. Bake at 350° for 23 minutes.
15. Let cool in pans 5 minutes on a wire rack.
16. Loosen cake layers from sides of pans using a narrow metal spatula, and turn out onto wire racks.
17. Peel off wax paper, and let cool completely.
18. Place 1 cake layer on a plate, and spread with 2/3 cup Cream Cheese Icing; top with another cake layer.
19. Repeat with 2/3 cup icing and remaining layer, ending with cake. Spread remaining icing over cake.
20. Garnish with kumquats, orange rind, and kumquat leaves, if desired.
21. Note: To make sugared kumquats, dip kumquats into lightly beaten egg whites, and drain; roll in sugar.
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