italian wedding cake

Ingredients

• Servings: 1
• 1/2 cup buttermilk
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup shortening
• 1/2 cup margarine
• 2 cups white sugar
• 5 egg yolks
• 1/4 teaspoon almond extract
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 5 egg whites
• 1/2 cup drained crushed pineapple
• 1/2 cup flaked coconut
• 1 cup chopped pecans
• 3/4 cup butter, softened
• 1 (8 ounce) package cream cheese, softened
• 4 cups confectioners' sugar
• 2 teaspoons vanilla extract
• 1 cup chopped pecans

Recipe

Cook Time: 35 mins Ready Time: 1 hr 35 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour three 8 inch pans. combine the buttermilk, baking soda and salt. set aside.
• in a large bowl, cream together the shortening, margarine and sugar until light and fluffy. beat in the egg yolks one at a time, then stir in 1 teaspoon vanilla and almond extract. beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. in a separate bowl, beat the egg whites until they form stiff peaks. gently fold the egg whites into the batter. stir in pineapple, coconut and 1 cup pecans.
• pour batter evenly into prepared pans. bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. allow cake layers to cool 10 minutes in pans, then turn out wire racks to cool completely.
• to make the frosting: cream together the butter, cream cheese and confectioners' sugar until blended. stir in 2 teaspoons vanilla and 1 cup pecans. if frosting is too stiff to spread, stir in milk a teaspoon at a time until it reaches desired consistency.