email this pageIngredients
Cake:
1/2 cup margarine
1/4 cup canola oil
2 cups sugar
2 large eggs, separated
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon butter extract
1 teaspoon coconut extract
1/2 cup chopped pecans
4 large egg whites
Cream Cheese Icing:
1 (8-ounce) package reduced-fat cream cheese, softened
3 tablespoons margarine
1 (16-ounce) box confectioners’ sugar
1 teaspoon vanilla extract
Instructions
1/2 cup margarine
1/4 cup canola oil
2 cups sugar
2 large eggs, separated
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon butter extract
1 teaspoon coconut extract
1/2 cup chopped pecans
4 large egg whites
Cream Cheese Icing:
1 (8-ounce) package reduced-fat cream cheese, softened
3 tablespoons margarine
1 (16-ounce) box confectioners’ sugar
1 teaspoon vanilla extract
1. Preheat oven to 350 degrees. Coat three 9-inch pans with nonstick cooking spray.
2. In a mixing bowl cream margarine and oil. Gradually add sugar and beat until light and fluffy. Add 2 egg yolks, one at a time, beating well after each addition.
3. Mix flour and baking soda together. Add flour to sugar mixture, alternating with buttermilk and ending with flour. Beat after each addition. Add vanilla, butter, and coconut extracts and pecans.
4. In a mixing bowl, beat 6 egg whites until stiff peaks form. Fold into batter mixture. Pour batter evenly into cake pans.
5. Bake 20 to 25 minutes, until tops spring back when touched. Cool cakes in pans for 10 minutes, then turn onto racks to cool thoroughly. Frost layers and sides with Cream Cheese Icing.
To make the icing, beat cream cheese and margarine until smooth. Add confectioners’ sugar and beat until light. Blend in vanilla. Serves 16 to 20.
Recipe by Holly Clegg. Reprinted with permission from The New Holly Clegg Trim & Terrific Cookbook (Running Press, 2006). Visit www.HollyClegg.com for ordering information.
Nutritional Information
2. In a mixing bowl cream margarine and oil. Gradually add sugar and beat until light and fluffy. Add 2 egg yolks, one at a time, beating well after each addition.
3. Mix flour and baking soda together. Add flour to sugar mixture, alternating with buttermilk and ending with flour. Beat after each addition. Add vanilla, butter, and coconut extracts and pecans.
4. In a mixing bowl, beat 6 egg whites until stiff peaks form. Fold into batter mixture. Pour batter evenly into cake pans.
5. Bake 20 to 25 minutes, until tops spring back when touched. Cool cakes in pans for 10 minutes, then turn onto racks to cool thoroughly. Frost layers and sides with Cream Cheese Icing.
To make the icing, beat cream cheese and margarine until smooth. Add confectioners’ sugar and beat until light. Blend in vanilla. Serves 16 to 20.
Recipe by Holly Clegg. Reprinted with permission from The New Holly Clegg Trim & Terrific Cookbook (Running Press, 2006). Visit www.HollyClegg.com for ordering information.
Per slice: 358 calories, 14g fat, 5g prot., 54g carbs., 1g fiber, 216mg sodium.
