Italian Wedding Cake

1. Preheat oven to 175°
2. Grease and flour three 8 in pans.
3. Combine the buttermilk, baking soda, and salt.
4. Set aside.
5. Cream together the shortening, margarine, and sugar in a large bowluntil they turn light and fluffy.
6. Beat in the egg yolks one at a time, then stir in 1 tsp vanilla and almond extract.
7. Beat in the buttermilk mixture alternately with the flour.
8. Mix until the ingredients are successfully incorporated.
9. Beat the egg whites until they form stiff peaks in a separate bowl.
10. Gently fold the egg whites into the batter.
11. Stir in pineapple, coconut and 1 cup pecans.
12. Pour batter evenly into prepared pans.
13. Bake in the preheated oven for 35 minutes.

Note: A toothpick inserted into the center of the cake should come out clean.

14. Allow cake layers to cool 10 minutes in pans.
15. Turn out onto wire racks to cool completely.

Make the Frosting

1. Cream together the butter, cream cheese, and confectioners' sugar until blended.
2. Stir in 2 tsp vanilla and 1 cup pecans.

Note: If frosting is too stiff to spread, stir in milk a teaspoon at a time until it reaches desired consistency.

3. Serve and enjoy!

Trivia

In ancient times, bread was used in place of wedding cake.