Italian Wedding Cake
Ingredients
- ½ cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup shortening
- ½ cup margarine
- 2 cups white sugar
- 5 egg yolks
- ¼ teaspoon almond extract
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 5 egg whites
- ½ cup drained crushed pineapple
- ½ cup flaked coconut
- 1 cup chopped pecans
- ¾ cup butter, softened
- 1 (8 ounce) package cream cheese, softened
- 4 cups confectioners' sugar
- 2 teaspoons vanilla extract
- 1 cup chopped pecans
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Instructions
- 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 onto 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.
Source
Original recipe: View Original