Cooking Light Five-Star Italian Cream Cake

Cooking Recipes Catalogue

This cake tastes so rich, it's hard to believe it's light. I made it about 15 times for photography when we featured it on a cover, and it traveled great when I froze it overnight. Now, at our house, it's the traditional cake for birthdays, holidays, and

INGREDIENTS (for 2 servings):


  • Prepare Cream Cheese Icing: Beat butter and cheese at high speed of an electric mixer until fluffy. Gradually add sugar, and beat at low speed until blended. Add vanilla; beat well. Cover, and chill.
  • Coat bottoms of 3 (9-inch) round cakepans with cooking spray (do not coat sides of pans); line bottoms of cakepans with wax paper. Coat wax paper with cooking spray, and dust with flour; set aside.
  • Beat butter at medium speed of an electric mixer until butter is creamy; gradually add sugar, beating well. Add egg yolks, one at a time, beating well after each addition.
  • Combine 2 cups flour and baking soda; stir well. Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in pecans and next 3 ingredients.
  • Beat egg whites at high speed of mixer until stiff peaks form (do not overbeat). Fold egg whites into batter; pour batter into prepared pans. Bake at 350 degrees for 23 minutes. Cool in pans 5 minutes on wire racks. Loosen cake layers from sides of pans using a narrow metal spatula, and turn out onto wire racks. Peel off wax paper, and cool completely.
  • Place 1 cake layer on a serving plate, and spread with 2/3 cup Cream Cheese Icing; top with second cake layer. Repeat with 2/3 cup icing and third cake layer. Spread remaining icing over cake. Garnish with lemon rind strips, if desired.

  • Serving size: 1 slice. Calories 300 (24% from fat) Protein 4.5g Fat 8.0g (sat 3.7g) Carbohydrate 53.8g Fiber 0.5g Cholesterol 39mg Iron 0.7mg Sodium 166mg Calcium 28mg