Serves: 20
Time: 01:00
Notes:
Recipe from Cooking Light: Per Serving: Cal 300, Fat 8g, Choles 39mg, Ca 28mg
Ingredients
Cream Cheese Icing: 1 tbsp lt butter, chilled 1-8oz pkg creamcheese 1lb powdered sugar 1 tsp vanilla Cake: cooking spray 2c sugar 1/2c lt butter 2 large egg yolks 2c flour 1 tsp baking soda 1c low fat buttermilk 1/2c chopped pecans 1 tsp butter extract 1 tsp coconut extract 1 tsp vanilla extract 6 large egg whites (rm temp)
Directions
1. Cream cheese icing: Beat butter and creamcheese until fluffy. Gradually add other ingredients and beat at low speed until blended (do not overbeat or it will be runny). Cover and chill. 2. Preheat oven at 350oF 3. Coat bottoms of 3-9″ round cake pans with cooking spray. Dust with flour. 4. Combine sugar and butter in large bowl, beat at med speed until blended. Add egg yolks 1 at a time, beating until blended. Combine flour and baking soda, stir well. Add flour mixture to creamed mix alternately with buttermilk beginning and ending with flour. Stir in pecans and extracts. 5. Beat egg whites at high speed until forms stiff peaks, fold into batter and pour into pans. 6. Bake at 350oF for 23 min. Let cool in pan 5 min. Turn cakes onto wire rack and cool. 7. Ice cakes building layers