Italian Cream Cake

It's celebration season for me. Of course Easter is coming, my anniversary just passed, and we have lots of March birthdays! Sometimes, I throw caution to the wind and eat naughty. But, I usually feel it later, either in pounds, bloat, my face breaks out, or I just have a yuck feeling. Every now and then, it's worth it, but not often. Summer is fast approaching and I don't want to see those little cheats on my thighs and butt once warmer months hit, and I can't hide it under winter clothes anymore!

If I'm going to someone else's house for an event, I might offer to bring something, that will fit within my eating plan, to share. If the party is at my house, like it was this weekend for Kyle's big 4th, I try to mix healthier alternatives, that still classify as party food, in to the menu! I want the taste, without the yuck! I was not happy about missing out on cake so, I bought a regular cake but also made a sugar-free option. Then I didn't have to feel like a party loser with no cake! It may still be moving slightly away from how I normally eat, but at least it's just a small departure instead of a huge indulgence of sugar and carb city!

Italian Cream Cake from "Sweeten Your Life the Xylitol Way" by Karen Edwards PhD

(Xylitol is a naturally occurring sweetener that is found in some fruits and vegetables)
As usual, go organic if you can!

2 cups whole wheat pastry flour
2 tsp baking soda
1/2 tsp salt
3 Tb unsalted butter, melted
3 Tb extra virgin olive oil
1/2 cup unsweetened applesauce
1/2 cup buttermilk (did you know...there is no butter in buttermilk, it's actually made by culturing mike and is a low fat, and often a no fat, product with healthy bacteria)
3/4 cup reduced-fat sour cream
2 tsp vanilla (find one with no sugar added...Safeway/Vons carries one - read labels!)
5 eggs, separated
1 3/4 cups xylitol (found in health food stores)
1 1/2 cups unsweetened coconut, shredded (also in health food stores)
1 cup finely chopped pecans

Combine flour, baking soda, and salt in a medium bowl and set aside. In another bowl, mix together melted butter, olive oil, applesauce, buttermilk, sour cream, vanilla, and egg yolks. In a large bowl, beat egg whites with mixer until soft peaks form; gradually add xylitol and beat until peaks are stiff but not dry. Using a spatula, gradually fold dry ingredients into beaten egg whites alternately with liquid ingredients, and stir just until batter is smooth. Fold in coconut and pecans. Transfer batter to a 9"x13" baking pan that has been buttered, lined with parchment paper, and buttered again. bake at 350 degrees for 30 - 35 minutes, or until toothpick inserted in center comes out clean. Yield: 24 servings

Per serving: Calories: 184.7 Carbs 21.3g Fiber: 2.1g Fats: 12g Sodium: 179.9mg NET CARBS: 7g

Once the cake has cooled completely, frost with

Vanilla Cream Cheese Frosting
4 Tb unsalted butter, softened
8 ounces reduced-fat cream cheese, softened
1/2 cup plus 2 Tb xylitol
1 1/2 tsp vanilla (no sugar added)

Beat butter and cream cheese until light and fluffy. Gradually beat in xylitol; stir in vanilla. Frosts one 9"x13" cake. Yield: 2 1/4 cups frosting

Per Tablespoon: Calories: 35.2 Carbs: 3.1 Fiber: 0g Fat: 2.8g Sodium 25.4 mg NET CARBS: 0.2g

Store left over cake in fridge.