INGREDIENTS

• CREAM CHEESE ICING:
• 1 tablespoon light butter (do not soften)
• 1 (8 ounce) package Neufchatel cheese (do not soften)
• 1 (16 ounce) splenda
• 1 teaspoon vanilla extract
• CAKE:
• Vegetable cooking spray
• 1/2 cup light butter, softened
• 2 cups splenda
• 2 egg yolks
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup low-fat buttermilk
• 1/2 cup chopped pecans
• 1 teaspoon butter extract
• 1 teaspoon coconut extract
• 1 teaspoon vanilla extract
• 6 egg whites
• Lemon rind strips (optional)

DIRECTIONS

1. Prepare Cream Cheese Icing: Beat butter and cheese at high speed of an electric mixer until fluffy. Gradually add sugar, and beat at low speed until blended. Add vanilla; beat well. Cover, and chill.
2. Coat bottoms of 3 (9-inch) round cakepans with cooking spray (do not coat sides of pans); line bottoms of cakepans with wax paper. Coat wax paper with cooking spray, and dust with flour; set aside.
3. Beat butter at medium speed of an electric mixer until butter is creamy; gradually add sugar, beating well. Add egg yolks, one at a time, beating well after each addition.
4. Combine 2 cups flour and baking soda; stir well. Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in pecans and next 3 ingredients.
5. Beat egg whites at high speed of 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. Cool in pans 5 minutes on wire racks. Loosen cake layers from sides of pans using a narrow metal spatula, and turn out onto wire racks. Peel off wax paper, and cool completely.
6. Place 1 cake layer on a serving plate, and spread with 2/3 cup Cream Cheese Icing; top with second cake layer. Repeat with 2/3 cup icing and third cake layer. Spread remaining icing over cake. Garnish with lemon rind strips, if desired.