Cake - Italian cream (wedding) cake

Italian Cream (Wedding) Cake - from Karen Thomas

Cake mix
1 stick butter
1/2 cup shortening
2 cups granulated sugar
5 eggs, separated
1 teaspoon baking sodda
1 cup buttermilk
2 cups all purpose flour (or cake flour)
1 teaspoon vanilla extract
1/2 cup drained crushed pineapple
1 cup chopped pecans (you can use walnuts)

Frosting
1 stick butter
8 oz cream cheese
16 oz powdered sgar
1 teaspoon vanilla

Preheat oven to 350°F.  Grease and flour three 8' cake pans (I used two 9' pans)

In a large bowl, cream together the shortening, margarine and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in 1 teaspoon vanilla and almond extract. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold the egg whites into the batter. Stir in pineapple, coconut and 1 cup pecans.

Pour batter evenly into prepared pans. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake layers to cool 10 minutes in pans, then turn out onto wire racks to cool completely.

To make the frosting: Cream together the butter, cream cheese and confectioners' sugar until blended. Stir in 2 teaspoons vanilla and 1 cup pecans. If frosting is too stiff to spread, stir in milk a teaspoon at a time until it reaches desired consistency.  Be sure the cake is completely cool before frosting.

Store cake in refrigerator.  This cake keeps well and can be made 1 to 2 days ahead of date needed.