- 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
- 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.
04/04/2017
recipepes.com
talian wedding cake, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
