Italian Wedding Cake

Name: Italian Wedding Cake
Prep time: 15 min
Cook time: 31 min
Yield: 12
Ingredients: 1 (18.25-ounce) box white cake mix (recommended: Betty Crocker); 1 stick butter, softened; 1 1/4 cups buttermilk; 3 egg whites; 1 tablespoon vanilla extract (recommended: McCormick); 1/4 teaspoon almond extract (recommended: McCormick); 1 (8-ounce) can crushed pineapple, drained (recommended: Dole); 1/2 cup sweetened flake coconut (recommended: Baker's); 2 cups chopped pecans, divided (recommended: Diamond); 2 (16-ounce) cans cream cheese frosting (recommended: Betty Crocker)

Italian Wedding Cake was pinched from <a href="http://www.foodnetwork.com/recipes/sandra-lee/italian-wedding-cake-recipe/index.html?soc=sharingfb" target="_blank">www.foodnetwork.com.</a>

INGREDIENTS

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1 (18.25-ounce) box white cake mix (recommended: Betty Crocker)

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1 stick butter, softened

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1 1/4 cups buttermilk

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3 egg whites

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1 tablespoon vanilla extract (recommended: McCormick)

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1/4 teaspoon almond extract (recommended: McCormick)

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1 (8-ounce) can crushed pineapple, drained (recommended: Dole)

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1/2 cup sweetened flake coconut (recommended: Baker's)

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2 cups chopped pecans, divided (recommended: Diamond)

•

2 (16-ounce) cans cream cheese frosting (recommended: Betty Crocker)

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