CHOCOLATE ITALIAN CREAM CAKE
1/2 cup margarine 1/4 cup canola oil 2 cups sugar 2 large eggs, separated 2 cups all-purpose flour 1/4 cup cocoa 1 teaspoon baking soda 1 cup buttermilk 1 tablespoon vanilla extract 1 teaspoon coconut extract 1/2 cup chopped pecans 1/2 cup flaked coconut 4 large egg whites
Chocolate Cream Cheese Icing 1 package (8 oz.) reduced-fat cream cheese, softened 3 tablespoons margarine 1 box (16 oz. )powdered sugar 1/4 cup cocoa 1/4 teaspoon ground cinnamon 1 teaspoon vanilla extract
Makes 20 Slices
Preheat oven to 350�F. Coat three 9-inch pans with nonstick cooking spray..
In a mixing bowl cream the margarine and oil. Gradually add the sugar and beat until light and fluffy. Add the 2 egg yolks, one at a time, beating well after each addition.
Mix the flour, cocoa, and baking soda together. Add the flour to the sugar mixture, alternating with the buttermilk and ending with the flour. Beat after each addition. Add the vanilla, butter, and coconut extracts and the pecans.
In a mixing bowl, beat all 6 egg whites until stiff peaks form. Fold the beaten egg whites into the batter mixture. Pour the batter evenly into the cake pans. Bake for 20 to 25 minutes, until the tops spring back when touched.. Cool the cakes in the pans for 10 minutes, then turn them out onto racks to cool thoroughly.
Prepare the icing: in mixing bowl, beat the cream cheese and margarine until smooth. Mix together a little powdered sugar with cocoa and cinnamon and add to cream cheese mixture. Gradually add remaining powdered sugar beating until light. Blend in the vanilla. Frost the layers and sides of the cake with Cream Cheese Icing.
Calories 382 Protein (g) 5 Carbohydrate (g) 56 Fat (g) 16 Calories from fat (%) 36 Saturated Fat (g) 4 Dietary Fiber (g) 1 Cholesterol (mg) 30 Sodium (mg) 225
Diabetic Exchanges: 3.5 other carbohydrate, 3 fat
What counts is not necessarily the size of the dog in the fight - it's the size of the fight in the dog......
Dwight D. Eisenhower