Lighter Italian Cream Cake Recipe

Name: Lighter Italian Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup vegetable shortening; ½ cup light margarine; 2 cups sugar; 5 eggs, separated; 1 cup low-fat buttermilk; ½ teaspoon salt; 1 teaspoon baking soda; 2 cups whole wheat flour, sifted; 1 teaspoon vanilla; 1 cup coconut; 1 cup pecans; 8 ounces light cream cheese; ½ cup light margarine; 1 (16 ounce) box confectioners' sugar; 1 teaspoon vanilla; 1 cup pecans, finely chopped

Servings: persons

½ cup vegetable shortening
½ cup light margarine
2 cups sugar
5 eggs, separated
1 cup low-fat buttermilk
½ teaspoon salt
1 teaspoon baking soda
2 cups whole wheat flour, sifted
1 teaspoon vanilla
1 cup coconut
1 cup pecans
8 ounces light cream cheese
½ cup light margarine
1 (16 ounce) box confectioners' sugar
1 teaspoon vanilla
1 cup pecans, finely chopped

1
Preheat oven to 300F.
2
Cream together shortening, butter, & sugar; blend well & cream in egg yolks.
3
Sift together flour, soda, & salt.
4
Alternately add buttermilk & flour mixture to creamed mixture & blend well.
5
Beat egg whites until stiff peaks form.
6
Add vanilla, coconut, & pecans.
7
Fold egg mixture into into batter.
8
Bake 25-30 minutes in 3 greased & floured 9 cake pans.
9
Once cooled, mix together frosting ingredients & frost cake.

1851

kcal

Calories

118

Fat

180

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: ½ cup vegetable shortening, ½ cup light margarine, 2 cups sugar, 5 eggs, separated, and more.

Yes, Lighter Italian Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lighter Italian Cream Cake

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