Italian Wedding Cake Good Recipes

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Italian Wedding Cake

"This is a bride's cake. It was served at a totally pricey pals wedding."

Ingredients :

half cup buttermilk
1 teaspoon baking soda
1 teaspoon salt
1/2 cup shortening
half cup margarine
2 cups white sugar
five egg yolks
1/4 teaspoon almond extract
1 teaspoon vanilla extract
2 cups all-motive flour
five egg whites
half of cup tired beaten pineapple
half of cup flaked coconut
1 cup chopped pecans
3/four cup butter, softened
1 (8 ounce) bundle cream cheese, softened
four cups confectioners' sugar
2 teaspoons vanilla extract
1 cup chopped pecans

Instructions :

Prep : 1H	Cook : 10M	Ready in : 1H35M

Preheat oven to 350 tiers F (175 levels C). Grease and flour 3 8 inch pans. Combine the buttermilk, baking soda and salt. Set apart.
In a massive bowl, cream together the shortening, margarine and sugar until light and fluffy. Beat inside the egg yolks one by one, then stir in 1 teaspoon vanilla and almond extract. Beat within the buttermilk aggregate alternately with the flour, mixing just until integrated. 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 flippantly into organized pans. Bake within the preheated oven for 35 minutes, or till a toothpick inserted into the middle of the cake comes out easy. Allow cake layers to cool 10 minutes in pans, then turn out onto wire racks to cool completely.
To make the frosting: Cream collectively the butter, cream cheese and confectioners' sugar until mixed. Stir in 2 teaspoons vanilla and 1 cup pecans. If frosting is too stiff to unfold, stir in milk a teaspoon at a time until it reaches preferred consistency.

Notes :

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