Italian Wedding Cake

Name: Italian Wedding Cake
Prep time: 1 h 6 min
Cook time: 1 h 6 min
Total time: 1 h 6 min
Yield: 12
Cuisine: Mediterranean, Italian, European
Ingredients: 0 teaspoons almond extract (recommended: McCormick); 1 stick butter, softened; 296 milliliters buttermilk; 227 grams crushed pineapple, drained (recommended: Dole); 907 grams cream cheese frosting (recommended: Betty Crocker); 3 egg whites; 473 milliliters chopped pecans, divided (recommended: Diamond); 118 milliliters sweetened flake coconut (recommended: Bakers); 1 Tbsp vanilla extract (recommended: McCormick); 517 grams box white cake mix (recommended: Betty Crocker)

Italian Wedding Cake might be just the dessert you are searching for. This recipe makes 12 servings with 706 calories, 5g of protein, and 36g of fat each. This recipe covers 9% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 1 hour and 6 minutes. It can be enjoyed any time, but it is especially good for Wedding. If you have pecans, cream cheese frosting, egg whites, and a few other ingredients on hand, you can make it. This recipe is typical of Mediterranean cuisine.

Instructions

Preheat oven to 350 degrees F.

Equipment you will use

Oven

Lightly coat 2 (8-inch) cake pans with cooking spray; set aside. In a large bowl, combine cake mix, butter, buttermilk, egg whites, and extracts. Beat with an electric mixer on low speed for 30 seconds, scraping down sides of the bowl as needed. Beat on medium speed for 2 minutes. Fold in crushed pineapple, coconut, and 1 cup pecans. Divide batter into 2 prepared cake pans.

Ingredients you will need

Crushed Pineapple

Cooking Spray

Buttermilk

Egg Whites

Cake Mix

Coconut

Butter

Pecans

Equipment you will use

Hand Mixer

Bowl

Bake in preheated oven for 31 to 36 minutes or until tester inserted in middle comes out clean. Cool in pans for 10 minutes then turn out on to wire racks to cool completely.

Equipment you will use

Oven

In a small bowl, stir together remaining 1 cup pecans and frosting. With a serrated knife, cut both cakes horizontally to make 4 layers. Frost the top of each layer with 1/2 cup of frosting and stack on top of the next layer. Use remaining frosting to frost the entire outside of cake. Slice and serve.

Ingredients you will need

Frosting