Prepare cream cheese icing (separate recipe); cover
and chill.

Cream Cheese Icing
Cooking Spray
2 cups sugar
1/2 cup light butter
2 large egg yolks
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk (lowfat)
1/2 cup pecans, chopped
1 teaspoon butter extract
1 teaspoon coconut extract
1 teaspoon vanilla extract
6 large egg whites, at room

Per Serving (excluding unknown
items): 177 Calories; 5g Fat
(24.5% calories from fat); 4g
Protein; 31g Carbohydrate; 1g
Dietary Fiber; 30mg Cholesterol;
121mg Sodium.  Exchanges: 1/2
Grain(Starch); 0 Lean Meat; 0 Non-
Fat Milk; 1 Fat; 1 1/2 Other
Carbohydrates.

Coat bottom of 3 (9-inch) round cake pans with
cooking spray (do not coat sides of pans), and line
bottoms of 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, 1 at a time, beating well after each addition.
Combine flour and baking soda; stir well.  Add flour
mixture to creamed mixture alternately with buttermilk,
beginning and ending with flour mixture.  Stir in
pecans and extracts.

temperature
lemon rind

Cuisine: Appetizers and
Desserts

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 pans.  Bake at 350
degrees for 23 minutes.  Let cool in pans 5 minutes on
wire rack.  Loosen cake layers from sides of pans
using a narrow metal spatula; turn out onto wire
racks.  Peel off wax paper; let cool completely.

Place 1 cake layer on a 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.