Serves: 28
Total Calories: 133
Preheat oven to 350°. Coat a 9x13x2-inch pan with nonstick cooking spray and dust with flour. In a large mixing bowl, combine cake mix, buttermilk, egg whites, egg, and oil, beating until well mixed. In a small mixing bowl, combine brown sugar, coconut, and pecans together; set aside. Spread half the batter in the bottom of the pan, sprinkle with brown sugar mixture, and carefully top with remaining batter, spreading it out. Bake for 30 minutes, or until a toothpick inserted into center comes out clean. Let cool and spread with Cream Cheese Frosting.
Cream Cheese Frosting:
In a mixing bowl, beat cream cheese and margarine together. Blend in sugar, mixing well. Add the vanilla, mixing well again.
This Quickie Italian Cream Cake recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.
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