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Cream Cheese Cake




Source of Recipe


Internet


List of Ingredients




1 tablespoon butter - chilled
8 ounces Neufchatel cheese - chilled
1 pound confectioner's sugar - sifted
1 teaspoon vanilla
2 cups sugar
1/2 cup butter
2 large egg yolks
2 cups all-purpose flour
1 teaspoon baking soda
1 cup lowfat buttermilk
1 teaspoon almond extract
1 teaspoon vanilla extract
6 large egg whites - room temperature



Recipe



Beat butter and cheese at high speed of a mixer until fluffy. Gradually add sugar and vanilla; beat at low speed just until blended (do not overbeat, or icing will become runny). Cover an chill.
Preheat oven to 350 degrees F.

Coat bottoms of 3 9 inch round cake pans with wax paper. Coat wax paper with cooking spray. Dust with flour; set aside.

Combine sugar and butter in a large bowl; beat at medium speed of a mixer until well-blended. Add egg yolks, one at a time, beating well after each addition. In a medium bowl, combine flour and baking soda. Combine flour mixture to creamed mixture alternatively with buttermilk, beginning and ending with flour mixture. Stir in extracts.

Beat egg whites at high speed of a mixer until stiff peaks form (do not overbeat). Fold egg whites into batter; pour batter into prepared cake pans. Bake at 350 degrees for 23 minutes. Let cool in pans 5 minutes on a wire rack. Loosen cake layers from sides of pans using narrow metal spatula; turn out onto wire racks. Peel off wax paper; let cool completely (at least 20 minutes).

Place one cake layer on plate. Spread with 2/3 cup cream cheese icing; top with another cake layer. Repeat with 2/3 cup icing and remaining layer, ending with cake layer. Spread remaining icing over sides and top of cake. Garnish with lemon rind if desired.