Italian Wedding Cake
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 618.2
- Total Fat: 28.8 g
- Cholesterol: 69.4 mg
- Sodium: 444.8 mg
- Total Carbs: 85.0 g
- Dietary Fiber: 1.1 g
- Protein: 7.3 g
View full nutritional breakdown of Italian Wedding Cake calories by ingredient
Introduction
Mix cake mix (white) with buttermilk, butter, egg whites, and vanilla. beat 30 seconds and then at medium speed for 3 minutes. Fold in pineapple that is drained, coconut. Bake 350 for 30 -35 min.Mix cream cheese with powdered sugar and 2 tbls butter. Frosted cooled cake. Mix cake mix (white) with buttermilk, butter, egg whites, and vanilla. beat 30 seconds and then at medium speed for 3 minutes. Fold in pineapple that is drained, coconut. Bake 350 for 30 -35 min.
Mix cream cheese with powdered sugar and 2 tbls butter. Frosted cooled cake.
Number of Servings: 12
Ingredients
-
1 white cake mix
1/1/4 cup buttermilk (1%)
1 stick of butter softened
3 egg whites
1 tbls vanilla extract
1/4 tsp almond extract
1 8 oz can of crushed pineapple drained
1/2 cup flaked coconut
Bake at 350 for 30 -35 minutes
Frosting
2 8oz cream cheese softend
2 Tbls softened butter
4 cups powdered sugar
Directions
Bake 350 degrees 30 -35 minutes
Serving Size: 12 servings
Serving Size: 12 servings