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This sweet concoction is a classic at italian celebrations and you can easily incorporate it in your celebration. If you never had it before , I quite simply say you don't know what you are missing.
This italian wedding cake recipe will allow you to make one 3 tiered 8 inch round cake, serving 10, so calculate accordingly. For the cake you'll need
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
First preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch pans. Combine the buttermilk, baking soda and salt in a bowl and set aside. In a separate bowl, beat the egg whites until they form stiff peaks. Now you are ready to place the batter in the pans and bake it in the preheated oven. And for the frosting
3/4 cup butter, softened1 (8 ounce) package cream cheese, softened 4 cups confectioners' sugar 2 teaspoons vanilla extract
Mix together the butter, the cream cheese and confectioners' sugar until blended.
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